I don’t know about you, but I am in a “spring mood”. I can’t concentrate, I want to do things but don’t know what that is, I want to fill my house and balcony with flowers and when I sit in the sun i feel like I am thawing (like an ice cube in the heat). I usually try not to admit that I am at the mercy of every weather change, but the alternative explanation is that something is really wrong with me, so I just accept my human nature.
One of the first recipes for muffins I’ve ever made was this one. Till now I had only seen poppy seeds on bread rolls but had never seen them elsewhere and had no idea where to get them. Eventually I found them in a shop with healthy/bio foods, (that are becoming very popular in Greece) packed in 250gram. Huge amount for someone who wants to use no more than two to three tablespoons . I put the rest in a nice jar and stuffed it in a kitchen cabinet. At least it takes up some of the space (I don’t like having empty cabinets, I have the urge to fill them up, even if it’s with stuff I am not going to use).
Back to the muffins. Since the jar with the poppy seed was getting my attention lately (as well as some poppies that have grown by the sidewalks and reminded me of it) I thought of making this recipe and get to use my new rectangular muffin pan too (I also happened to find some pink liners for it – yes I am one of those people who like to accessorize, even for baking).