Poppy Seed Lemonade Muffins Food

POPPY SEED LEMONADE MUFFINS

Steps:

• In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture.

LEMON POPPY-SEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
• In a large bowl, cream the butter and sugar until fluffy.
• Add the egg yolks, one at a time.
• Beat well after each.
• In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
• With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
• Beat just until smooth.
• In another bowl, beat the egg whites until soft peaks form.
• Gently fold them into the muffin batter until blended.
• Spoon the batter into the prepared pan, 3/4-full.
• Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes before removing to cool completely.
• I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

LEMON POPPY SEED MUFFINS

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 POPPY SEED MUFFINS

Steps:

• Note: Powdered sugar and lemon juice are to be mixed together to glaze the muffins with after baking, this is optional.
• Mix the dry ingredients together. Mix the wet ingredients together in a separate bowl. Combine and mix just until blended.
• Fill muffin cups 2/3 full and bake at 375 degrees F. for 20-25 minutes.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 400°F.
• Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
• In a large bowl, combine both flours, baking powder, baking soda, and poppy seeds; mix well.
• In another bowl, combine remaining ingredients.
• Beat with a fork or wire whisk until blended.
• Add to dry mixture, mixing just until all ingredients are moistened.
• Divide mixture evenly into prepared muffin cups.
• Bake 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove muffins to a rack to cool.

LEMON POPPY SEED MUFFINS

Steps:

• In a medium bowl combine coconut flour, salt and baking soda.
• In a large bowl blend together eggs, agave, oil and lemon zest.
• Blend dry ingredients into wet.
• Fold in poppy seeds.
• Spoon 1 tablespoon of batter into each greased mini muffin cup.
• Bake at 350° for 8 to 10 minutes.
• Cool and serve.

LEMONADE MUFFINS

Steps:

• Mix dry ingredients in a bowl.
• In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
• Add to dry mix, stirring until just moistened.
• Gently stir in nuts.
• Spoon into prepared pans and bake and bake at 375ºF.
• for 15-20 mins or tests clean.
• While hot, brush with remaining lemonade and sprinkle with white sugar.
• Makes 8-9 large muffins.

LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
• In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
• Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.

MIMI'S LEMON POPPY SEED MUFFINS

Steps:

• In a bowl combine the flour, powder, and salt; set aside.
• With an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy--about 2 minutes.
• Add eggs, one at a time beating well after each addition.
• Stir in poppy seeds.
• Fold in the flour mixture alternately with the milk.
• Do not overmix the batter.
• Put in paper-lined tins.
• Bake at 375 dgrees for about 25 minutes.
• GLAZE: While baking, mix the confectioners sugar with the lemon juice, vanilla, and almond.
• When the muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.

POPPY SEED LEMONADE MUFFINS

Steps:

• In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt.
• In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350F for 15-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.
• In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several times with a fork; drizzle with lemonade mixture.