English Poppy Seeds (Whole, Blue)
English Poppy Seeds (Whole, Blue) English Poppy Seeds (Whole, Blue) English Poppy Seeds (Whole, Blue) English Poppy Seeds (Whole, Blue) English Poppy Seeds (Whole, Blue) English Poppy Seeds (Whole, Blue) English Poppy Seeds (Whole, Blue)
$33.99

English Poppy Seeds (Whole, Blue)

    They contain some Vitamin B3 and folate, but poppy seeds are a better source of minerals. 
    • 100% natural poppy seeds
    • An excellent source of protein and fiber
    • Just 1 teaspoon provides measurable amounts of calcium, iron and zinc.
    • Adds a crunch and sweet flavor to all kinds of baked goods
    • Great quality
    • Certified Kosher

    STORAGE:

    • For longer-lasting product, please keep refrigerated for up to 16 months.

    • It must be stored in an airtight sealed bag/container at all times to maintain freshness and to avoid humidity and external flavors.

    POPPY SEED MUFFINS

    INGREDIENTS

    • 3 cups all-purpose flour
    • 2-1/2 cups sugar
    • 2 tablespoons Sunbest Natural English Poppy Seeds 
      (http://bit.ly/2JDbXcO)
    • 1-1/2 teaspoons baking powder
    • 1-1/2 teaspoons salt
    • 3 eggs
    • 1-1/2 cups milk
    • 1 cup vegetable oil
    • 1-1/2 teaspoons vanilla extract
    • 1-1/2 teaspoons almond extract

    DIRECTIONS

    In a large bowl, combine flour, sugar, Sunbest Natural English Poppy Seeds, baking powder and salt. In another bowl, beat eggs, milk, oil and extracts; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 8 dozen mini-muffins or 24 standard-size muffins.

      

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