Blueberry-Poppy Seed Muffins

1/4 cup poppy seeds
1 cup milk
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
Grated rind of 1 lemon
1 egg, lightly beaten
3 Tbsp unsalted butter, melted and cooled
1 cup frozen blueberries

1. Lightly grease 10 muffin cups and set aside. Soak the poppy seeds in the milk for 30 minutes.

2. Combine the flour, sugar, baking powder, salt, nutmeg and grated lemon rind. Add the poppy-seed mixture, egg and melted butter, stirring just to moisten. Carefully stir in the blueberries.

3. Spoon the batter into the prepared muffin tins, filling two-thirds full. Bake in a preheated 400-degree oven for 25 minutes. Turn out onto a wire rack and cool; place in an airtight container until ready to serve.

Reheat the muffins by wrapping in foil and placing in a preheated 350-degree oven for 10 minutes.

Makes 10 muffins.

The Seattle Times