Nalley Valley Poppy Seed Muffins

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Before Nalley's sold their business in Tacoma, their kitchens developed a poppy seed muffin. It never went to market and the pounds of poppy seeds were left behind and shared with me. Here's to Marcus Nalley who began by selling pickles from a wagon when my mother was a small child and ended up being bought out by W.R. Grace. I am now the mistress of poppy seeds and the muffins are just the best

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Ingredients [?]

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  • add   1 cup poppy seeds
  • add   1 2/3 cup buttermilk
  • add   1/2 cup sour cream
  • add   2/3 cup honey
  • add   2/3 cup sunflower oil
  • add   2 eggs
  • add   2 cups whole wheat pastry flour
  • add   1 cup white flour
  • add   1/2 tsp salt
  • add   4 tsps baking powder
  • add   Baking cups liners for the muffin pans


  1. Get the oven up to 375 - Heat poppy seeds, honey and 1 1/3 cups milk, bringing to a boil. Set it aside and let it cool for 15 min. - while cooling mix dry ingredients together and then mix in the rest of the liquids with sour cream, eggs and oil. Stir just till moist. Fill your cup liners 2/3 full and bake for 20 minutes. Serve with honey and butter...and good strong, sweet, black tea for an afternoon delight.

ChefsugNote From The Chef

@SeniorCareTips 04:44, 15 Jun 2010

All of the big bags Nalley's poppy seeds are long gone now, but I got to really enjoy using them in my baking. I still keep them on the shelf, ready for sweet breads, muffins and cookies...I even sprinkle them on open faced cheese sandwiches. Just like Mr. Nalley I am a poppy seed girl at heart.

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