I recently tried to make lemon poppy seed muffins. The batter tasted good, but after baking the muffins they left a very bitter aftertaste and were inedible. Were my poppy seeds bad? I used the McCormick's poppy seeds (had in the cabinent) — there was no mention on the container of when they would go bad.
Sent by Maggie
Readers, has anyone ever experienced something similar? Would poppy seeds have the ability to throw the taste of a whole batch of muffins off?
Related: Recipe Review: Classic Poppy Seed Cake From Solo
(Image: Sarah Rae Trover)