JeanMarie Brownson: The thrill of Everything Muffins
2 tablespoons garlic seasoning salt with parsley (such as Lawry’s)
1 tablespoon dried minced onion
1 tablespoon poppy seeds
1. Put sesame seeds into a small cast-iron or nonstick skillet. Set the skillet over medium heat and stir until the sesame seeds just start to turn golden and release their aroma, about 1 minute. Do not walk away or they will burn. Immediately transfer to a bowl to cool.
2. Stir remaining ingredients into the sesame seeds. Store in a covered jar, up to several weeks.
Everything Muffins
Makes 12 muffins
Note: You can use bottled Everything Blend if desired. I like the Simply Organic version available at large supermarkets. Or try the blend from www.thespicehouse.com.
1 1/2 cups all-purpose flour
1/4 cup each: whole wheat flour, yellow cornmeal
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