Poppy Seed Mini Muffins 31 Food

LEMON POPPY SEED MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
• Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
• In a large liquid measuring cup, measure the milk and the oil.
• Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
• Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
• Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
• Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
• Let the muffins cool in their tins until almost completely cooled.
• Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
• Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.

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.

POPPY SEED MUFFINS

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.)

VEGAN LEMON POPPY SEED MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees and spray a mini muffin pan with non-stick spray, set aside.
• Combine the poppy seeds and soymilk in a small bowl. Set aside, stirring occasionally.
• Grate the lemons, obtaining 2 tbsp lemon zest. I highly recommend the Microplane Zester/Grater. It is worth the price and makes zesting a breeze. I suspect it will last a few lifetimes (at least).
• Make a "flax egg" by mixing the flaxseed meal with 6 tablesppons (1/4 cup PLUS 2 tbsp) hot water in a small bowl. Set aside, stirring occasionally.
• Whisk together the flours, wheat germ, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
• In a small bowl combine the lemon zest and sugar. Rub together, with your hands, until they are evenly mixed.
• In a large bowl combine the lemon-zest sugar, oil, applesauce, lemon juice, "flax egg" and the vanilla and almond extracts. Mix well.
• Add the flour mixture and the soymilk/poppy seed mixture in alternating batches, stirring after each addition (or, if using an electric mixer, add in alternating batches as the mixer is running). Do not over mix.
• Add dough to the mini muffin pan using a tablespoon (1 tbsp = 1 mini muffin).
• Bake 10-11 minutes, let cool in pan for two minutes and move to a wire rack to cool completely.
• For regular sized muffins, bake 18-25 minutes, or until a tester comes out clean (I haven't tried this yet; the time is approximate and my best guess).
• For a 9x5 loaf, bake 50-70 minutes until a tester comes out clean (I haven't tried this yet; the time is approximate and my best guess).
• OPTIONAL GLAZE: In a small bowl, mix together the powdered sugar and lemon juice. Using a pastry brush, lightly brush the glaze on the muffins. There should be left over glaze. Let the muffins cool completely and store in an airtight container.

POPPY SEED MINI MUFFINS [31]

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.

LEMON-POPPY SEED MINI-MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.
• In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.
• Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
• In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
• Stir in the reserved flour mixture until just combined.
• Stir in the lemon peel and poppy seeds.
• Spoon the batter into 20 prepared muffin cups.
• Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
• Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.

POPPY SEED MUFFINS

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.

LOW FAT POPPY SEED MUFFINS (WW)

Steps:

• Lightly spoon flour into the measuring cup and level with knife. Place flour and the remaining dry ingredients in a bowl and mix with a whisk. Stir in lemon zest and poppy seeds. Make a well in the center of the mixture.
• Combine buttermilk, butter and egg. Add to dry ingredients and stir just until moistened.
• Spoon batter into muffin pan with muffin cup liners. Bake at 400°F for 20 minutes or until golden brown.