LEMON POPPY SEED MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
LEMON ANISE POPPY MUFFINS (DIABETIC)
This was adapted from a recipe posted on an old BBS cooking site. (remember those?) Can be made with real sugar and egg; increase baking time. Whole-wheat pastry flour is a finer "grind" than regular whole wheat flour. Can be found in bulk food sections or health food stores.
Provided by Outta Here
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Coat a muffin tin with nonfat cooking spray.
- In large bowl, combine dry ingredients through poppy seeds.
- In a smaller bowl, mix remaining ingredients.
- Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
- Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.
Nutrition Facts : Calories 139.4, Fat 3.6, SaturatedFat 0.4, Cholesterol 0.3, Sodium 281.4, Carbohydrate 22.7, Fiber 2.3, Sugar 3.2, Protein 4.7
HONEY WHEAT MUFFINS (DIABETIC)
Make and share this Honey Wheat Muffins (Diabetic) recipe from Food.com.
Provided by GingerlyJ
Categories Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Combine dry ingredients in a medium mixing bowl and wet ingredients in a separate bowl. Add wet ingredients to dry and stir just until combined. Spray muffin tins (12 muffin cups total) with nonstick cooking spray. Using a large spoon or small ladle, fill muffin cups approximately O full. Bake in oven for approximately 15 minutes, until muffin tops spring back when touched in the center.
Nutrition Facts : Calories 106.3, Fat 3.8, SaturatedFat 0.3, Cholesterol 0.4, Sodium 209.6, Carbohydrate 15.6, Fiber 1.4, Sugar 3, Protein 3.3
LEMON POPPY MUFFINS
From supermarket aisles to those backlight bakery cases in every diner across the country, lemon poppy-seed muffins are ubiquitous, and easy to love. Buttery and soft, tart and sweet, they are soothing in their simplicity, while seeds add just a bit of crunch. This version gets a healthy dose of lemony tang thanks to an ample amount of grated zest and a zippy lemon-juice glaze. It's important to spring for fresh fruit here, as opposed to anything that comes in a plastic bottle. The bright flavor of real lemon goes a long way.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)
- Prepare the glaze: Whisk together confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 23 grams, TransFat 0 grams
DIABETIC LEMON POPPYSEED MUFFINS
Steps:
- Preheat oven to 350°F. Place 18 paper baking cups in muffin pans. Set aside. Place cake flour, Splenda Granular, sugar and softened unsalted butter in large mixing bowl. Mix on medium speed 1 to 2 minutes with an electric mixer until blended and crumbly. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended. Blend buttermilk, lemon juice, lemon zest and peel, eggs and vanilla in small bowl. Add 2/3 cup of buttermilk mixture to flour mixture. Mix on medium speed 1 minute. Stop and scrape sides and bottom of bowl. Mix on medium-high speed 45 to 60 seconds. Reduce mixer speed to low and add remaining liquid; blend. Stop mixer and scrape sides and bottom of bowl again. Add poppyseeds. Mix on medium-high speed 30 seconds.
- Pour muffin batter into prepared pans.
- Bake muffins 12 to 15 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERNUT SQUASH MUFFINS, DIABETIC
Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, eggs, and butter.
- Stir in squash.
- Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
- Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 110.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 191.4, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 3.2
LEMON POPPYSEED MUFFINS
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. Spray 18 cups of 2 12-cup muffin tins with nonstick cooking spray or line with paper liners. 2. In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended. Make a well in the center. 3. In another medium bowl, combine the oil, egg, milk, yogurt, vanilla, and zest until well blended. Pour into the well in the flour mixture stir just until combined (do not over-mix), about 1 minute. Spoon the batter into the cups, filling each about 2/3 full. 4. Bake until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in the tins on a rack, 5 minutes, then remove from the pan and place on the rack to finish cooling. Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with water.NOTE: Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with wter.EXCHANGES1 1/2 Carbohydrate 1/2 FatNUTRITION FACTSCalories 123 Calories from Fat 36Total Fat 4g Saturated Fat 0gCholesterol 12mgSodium 140mgCarbohydrate 20g Dietary Fiber 0g Sugars 8gProtein 2g
Nutrition Facts : Nutritional Facts Serves
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