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Poppy Cheddar Muffins

"When she was a teenager, Patricia VanWyk of Newton, Iowa adapted this recipe from a cookbook. 'Since we didn't have the caraway seeds called for in the original recipe, I substituted poppy seeds,' she explains. 'We liked the savory cheese-topped muffins so well I still make them this way.'"
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Ingredients

35 m servings
Original recipe yields 12 servings

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Directions

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  1. In a bowl, combine flour, sugar, baking powder, poppy seeds and salt. Combine egg, milk and oil; mix well. Stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25 minutes or until muffins test done.

Reviews

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I made these as something different to serve with All Day Apple Butter at the suggestion of a cook on Recipe Buzz. Oh my! The combination is sublime! I made these as directed and used my ca...

These were pretty good. Second time I added oregano, and sun dried tomatoes and they were amazing. Just be careful..if you use the tomatoes packed in oil..just use less in recipie!!

Honestly they smelled better than they tasted. I probably can't correctly review this recipe, but I didn't alter it very much. I removed the poppy seeds, added 1/2 teaspoon of garlic powder, mi...

This was good, although I couldn't really taste the poppy seeds. Still, it was a nice cheese muffin and was enjoyed by all.