1 c Poppy seeds

1 2/3 c Milk

2/3 c Honey

2/3 c Sunflower oil

2 ea Eggs

2 c Whole wheat pastry flour

1 c Unbleached white flour

1/2 ts Salt

4 ts Baking powder

Preheat oven to 375. Heat poppy seeds and 1 1/3 cup milk, bring it to a boil (I use the microwave to heat it). Let it cool 20 minutes. Combine cooled poppy seed mixture with the other liquids, including the remaining milk, and the eggs. In a large bowl, combine the flours, salt, and baking powder. Add liquids to dry ingredients. Stir until they are just moist. Fill buttered muffin tins 2/3 full. Bake 20 minutes. FROM: KATHLEEN SHAW (HWGP25A)