Q: 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
Editor: 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)