Broken Garage Doors and Poppy Seeds
Interesting title huh?
The garage door on our house is broken... Well, it's going through something would be a better description of the situation. Something that causes it to be indecisive when it comes to opening and closing. At first I thought someone was playing a trick on me, until after repetitive attempts to close the door and it getting almost there...
only to go back up again... did I realize.. there may be a problem here.
Its laughing at me.. I know it
I really want the Geek Squad (my husband) to fix it..
I really want the Geek Squad to hire someone to fix it... Instead of standing in front of the door watching it go up and down all the while he is contemplating how he can turn this into another weekend project.
Someone.. anyone.. please send me the number to overhead door.. Isn't that the name?
I really wanted to write about how I love to put poppy seeds in everything, even icing.. and how my daughter used to call them chocolate chips. But all that was overshadowed by the fact that when I got in my car to run to the market to buy more poppy seeds for this recipe... it took me 4 attempts to get that garage door closed.
See... this is clearly upsetting my existence.
Here's the run down:
recipe adapted from raspberri cupcakes
4 English Breakfast Tea Bags
1 cup milk
2 1/2 cups self rising flour
3/4 cup granulated sugar
1 tbsp poppy seeds
1 stick butter, melted
2 eggs, slightly beaten
Ok.. let's make these babies
Preheat oven to 350
Prepare your muffin tin with liners and set aside...
In a small saucepan bring milk with tea bags to a slight boil. Watch this closely to make sure your milk doesn't boil over... Or you have a mess to clean up... trust me.. seems like I'm always cleaning up this type of mess.
Remove tea milk from heat and let cool with tea bags
In a large mixing bowl combine flour, sugar and poppy seeds and stir to combine.
Add milk mixture-with out the tea bags, melted butter and eggs ,mix to combine using a wooden spoon.
Now spoon muffin mixture into prepared tin and bake for 20-25 minutes...
Mine took about 22 minutes, use a toothpick to test the center (it should come out clean) after about 20 minutes to make sure you don't over bake and dry the muffins out.
Using a microwave safe bowl, I warmed up some honey and brush the tops of each muffin to give them a glaze sweetness.
ummm hummm.. I'll take 4 please...