You know you have a good friend when she spares you the last tablespoon of her poppyseeds. I had an unopened packet in the cupboard which I hadn’t touched for a few years. Does that only happen to me? When you stock up on ingredients that you think you’ll use for one reason or another and end up throwing it out because it’s expired. In this case, poppy seeds were not available in Singapore. So I stocked up. Five years ago. I thought they would be OK as the packet was vacuumed sealed. I was wrong. Completely wrong. Luckily my girlfriend Steffles just lives around the corner and had some I could use!
This bake is inspired by Andrea Beamis’ Lemon Poppy Seed Zucchini Muffin recipe from her wonderful blog Dishing Up The Dirt. I love her blog which is all about inspiring people to prepare fresh meals. I used what I had on hand, and they turned out great – although a little deflated looking.
I gave half the batch to Steffles for her girls to try and though the girls thought they weren’t sweet enough, Steffles loved them!