Poppyseed Muffins

 Poppyseeds have a subtle but unique flavor – a little earthly and a little spicy at the same time – and they add nice crunch. Their flavor is complemented by a sweet lemon glaze (recipe follows). Wheat germ is usually available toasted, in jars. Roast unprocessed wheat germ in a dry frying pan over medium heat, stirring almost constantly, untly lightly browned. If you prefer to omit the wheat germ, increase the amount of flour to 2 cups (8 oz\250g). if you like, spoon the batter into a half-dozen large muffin cups and serve these giants for breakfast.

Makes about 12 standard muffins

• 1 1\2 cups (6 oz\185g) all-purpose (plain) flour
• 1\2 cup (1 1\2 oz\40g) toasted wheat germ
• 1\3 cup poppyseeds
• 1\3 cup (3 oz\90g) sugar
• 1 tablespoon baking powder
• 1\2teaspoon salt
• 1 cup (8fl oz|250ml) milk
• 1 egg
• 1\4 cup (2oz|60g) unsalted butter, melted

Preheat an over to 400F (200C). Butter standard muffin tins.

In a large bowl stir and toss together the flour, wheat germ, poppyseeds, sugar, baking powder and salt.set aside. In a small bowl whisk together the milk, egg, and melted butter until smooth. Add to the dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove.

Lemon glaze

A thin coating  of glaze adds a flair to muffins.

Makes about 1\4 cup (2fl oz|60 ml), enough for 12 muffins

• 1 cup (5 oz|155g) confectioners (icing) sugar, sifted
• 2 tablespoons fresh lemon juice, or more, if needed
• 2 teaspoons lemon zest
• Pinch of salt

Combine all the ingredients in a small bowl ans well briskly until smooth and well blended. If the glaze is too stiff, beat in a few drops more juice.  Brush or spoon over breads and muffins while they are still warm.