Saturday, May 7, 2016

Poppy seed Muffins (or bars)

I've been a little lazy lately and instead of making muffins, I made muffin bars - still good for breakfast, but also handy to send in lunches. I realized this is a menu item I posted last October but have not share the recipe for. Here you go...

Poppy Seed Muffins
2 c brown sugar
2 c wheat flour
2 c white flour
4 tsp baking pwd
1/3 c poppy seeds
2 c evaporated milk
1/2 tsp salt
4 eggs
2 1/2 c vegetable oil
1 tsp vanilla
2 T lemon juice
(opt: 6 crushed lemon drops or 2 T lemon rind - grated)

Blend liquid items, add dry ingredients, then poppy seeds and rind last. Bake at 350 F for 30-35 min in a jelly roll pan. Makes 45.

Evaporated milk substitute: 2 c store brand milk + 2/3 c pwd milk or 2 c water + 1 1/3 c pwd milk

If you want to substitute eggs use this:
Mix 1 tsp unflavored gelatin w/ 3T cold water. Add  2 T + 1 tsp boiling water. Whisk until frothy.

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