LEMON-POPPY SEED ZUCCHINI MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside.
- Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
POPPY SEED MUFFINS
Make and share this Poppy Seed Muffins recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Mix flour in bowl with next 4 ingredients.
- Mix remaining ingredients in another bowl.
- Stir the wet into the dry just until moistened well.
- Fill greased muffin cups 1/3 full.
- Bake at 375* for 15-20 minutes, or until muffins test done.
POPPY SEED MUFFINS
Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Time 30m
Yield about 8 dozen mini-muffins or 24 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
LEMONY POPPY SEED MUFFINS
Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!
Provided by Tami
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 30.6 g, Cholesterol 28.4 mg, Fat 11.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 1.7 g, Sodium 307.3 mg, Sugar 14.2 g
CARROT AND POPPY SEED MUFFINS
Make and share this Carrot and Poppy Seed Muffins recipe from Food.com.
Provided by Stardustannie
Categories Quick Breads
Time 30m
Yield 8 muffins
Number Of Ingredients 7
Steps:
- Pre heat oven to 180°C.
- Combine all dry ingredients and carrots in bowl.
- In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
- Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
- Bake in oven for 25 minutes or until skewer comes out clean.
- Cool in pan for a few minutes before transferring to wire rack to cook.
Nutrition Facts : Calories 315.6, Fat 15.8, SaturatedFat 1.5, Cholesterol 46.5, Sodium 42.9, Carbohydrate 39.7, Fiber 1.9, Sugar 19.7, Protein 4.6
CARROT-POPPY SEED MUFFINS
Make and share this Carrot-Poppy Seed Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins, about
Number Of Ingredients 10
Steps:
- In a bowl, combine flours, sugar, baking powder, and salt; stir to mix.
- In another bowl, combine the egg, milk, and melted butter; add to dry ingredients.
- Stir until moist and lumpy batter forms.
- Stir in carrots and poppy seeds.
- Spoon batter into greased muffin tins.
- Bake in a preheated 375° oven for 20-25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 96.1, Fat 3.8, SaturatedFat 1.7, Cholesterol 22, Sodium 126.1, Carbohydrate 13.7, Fiber 1.2, Sugar 4.7, Protein 2.5
CLEMENTINE POPPY SEED MUFFINS
Clementines are a small citrus fruit related to oranges that grow in Spain and north Africa. They are found in Canadian supermarkets in vast quantities during the Christmas season. If you can't get clementines, substitute mandarins.
Provided by Irmgard
Categories Citrus
Time 35m
Yield 10 muffins
Number Of Ingredients 10
Steps:
- In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
- Finely grate the rind of 2 of the clementines; add to the bowl.
- Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
- Whisk together the yogurt, eggs and butter.
- Pour over the flour mixture; stir just until moistened.
- Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
- Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.
Nutrition Facts : Calories 252, Fat 7.8, SaturatedFat 3.6, Cholesterol 55.5, Sodium 265.8, Carbohydrate 40.2, Fiber 1.5, Sugar 17.3, Protein 6.1
DOUBLE OAT RAISIN POPPYSEED MUFFINS
Your basic buttery poppy seed muffin -- with a twist! Succulent confections with mounds of oats, raisins, and poppy seeds. This is great for the winter because of the high oven temperature! Serve warm, plain or with marmalade.
Provided by RACH FORCE
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups or line with paper muffin liners.
- In a mixing bowl, mix flour, baking powder, nutmeg, sugar, and orange peel. In a separate bowl, mix eggs, margarine, and milk.
- Stir flour mixture into the wet ingredients until just moist. Stir in raisins, poppy seeds, and oats; mix well. Spoon batter into prepared muffin pan; fill muffin cups about 3/4 full.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Serve warm.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 82.9 g, Cholesterol 85.6 mg, Fat 14.9 g, Fiber 4.6 g, Protein 12.5 g, SaturatedFat 6.6 g, Sodium 248.5 mg, Sugar 28.2 g
CORNMEAL MILLET POPPY SEED MUFFINS
Wonderful honey-sweetened muffins with the satisfying texture of cornmeal and the surprising crunch of toasted millet.
Provided by Em Caroline
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread millet on a baking sheet.
- Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.
- Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
- Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until just combined. Pour batter into the prepared muffin cups; sprinkle 1 tablespoon sugar over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are golden, 12 to 15 minutes.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Cholesterol 17.1 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 154.4 mg, Sugar 11.5 g
GLAZED POPPY SEED MUFFINS
Spending time in the kitchen is one of the best ways I know how to relax. Since a crafting friend shared the recipe, I've made these traditional muffins with a spectacular glaze more times that I can count.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts. Stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients until smooth; drizzle over warm muffins. Serve immediately.
Nutrition Facts :
LEMON AND POPPY SEED MUFFINS
These are an all time favourite of mine. They are best eaten straight out of the oven as they have a super crunchy top on them (this softens as they cool). They are so beautiful you won't be able to stop at one! From the Australian Women's Weekly cookbook.
Provided by oriana
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to moderately hot.
- grease 12 hole muffin pan.
- reserve 2 tsp of rind and 2 tbsp of sugar.
- place flour in bowl
- stir in seed and remaining sugar.
- stir in remaining rind, juice, egg, milk, butter.
- spoon into pan.
- sprinkle with combined reserved rind and sugar.
- bake in moderately hot oven about 20 minute.
Nutrition Facts : Calories 214.3, Fat 6.1, SaturatedFat 3.2, Cholesterol 31.2, Sodium 45.3, Carbohydrate 36.5, Fiber 0.9, Sugar 17.1, Protein 4
GREEK YOGURT POPPY SEED MUFFINS
Very moist and delicious! Try replacing poppy seeds with nuts, fruit, chocolate chips...this batter is a great muffin base.
Provided by Alexis
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
- Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
- Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.
Nutrition Facts : Calories 148 calories, Carbohydrate 24.3 g, Cholesterol 20.8 mg, Fat 3.8 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 270.2 mg, Sugar 11.4 g
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