Preheat oven to 375. Heat poppy seeds and 1 1/3 cup milk, bring it to a boil. Let cool 20 minutes. Combine cooled poppy seed mixture with the other liquids, including the remaining milk and the eggs. In a large bowl, combine flour, salt and baking powder. Add liquids to dry ingredients. Stir until they are just moist. Fill paper lined or greased muffin tins 2/3 full Bake 20 minutes.
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