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Poppyseed Muffins Recipe

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This recipe for Poppyseed Muffins, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Page Kennedy


cup raisins
cup boiling water

2 cups rolled oats (about)
cup whole wheat flour (or oat flour)
2 tsp. baking powder
tsp. salt
tsp. mace or nutmeg

2 eggs
2 tbsp. oil or butter
cup honey

1 cup milk
2 tbsp. poppy seeds
2 tsp. grated lemon peel

1 cup frozen cranberries or berries
cup sunflower seeds
cup pumpkin seeds

- Preheat oven to 376 F. Grease a 12 cup muffin pan.
- Soak raisins 5 minutes in cup boiling water. Chop coarsly in blender or by hand.
- Make the oats into a coarse flour in the blender or food processor (in blender do a at a time). You will need 2 cups of
coarse flour.
- Put oat flour in bowl and sift in the other dry ingredients. Beat eggs, oil, and honey together, then stir in the milk, raisins and
water, poppy seeds, and lemon peel.
- Add the dry ingredients to liquid ones, stirring just enough to mix well. Spoon into muffin cups and bake for 25 or so minutes.
The muffins will be a sunny yellow on top and delicate brown on the bottom when done. You need to check with a toothpick
because they can be quite moist.

Number Of Servings:
Number Of Servings:
Makes 12
Preparation Time:
Preparation Time:
40 Minutes?
Personal Notes:
Personal Notes:
This recipe is based on the Laurel's Kitchen Cookbook of mom's but was modified to suit my kids. I removed the wheat and added cranberries and seeds. It is great for lunches at school because it has no nuts and is full of healthy food that they like.




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