Quick Easy Lemon Poppyseed Banana Muffins 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.

BANANA LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
• In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• In a large bowl mash bananas.
• Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
• Mix liquid ingredients.
• Add dry ingredients and mix just until moistened. Lumps are OK.
• Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
• Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
• Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).

QUICK & EASY LEMON POPPYSEED BANANA MUFFINS

Steps:

• Preheat oven to 350° F (175° C.)
• Grease muffin tin or line with muffin liners (I love using reusable, silicone liners!)
• Gather all ingredients and toss them into a blender. Alternatively, into a bowl to use a hand or stand mixer with.
• Blend until smooth. Scrape edges to make sure that no additional clumps of flour are sitting.
• Pour batter into muffin tins until they are almost full (More than 2/3.)
• Bake for 20-25 minutes, or until tops are lightly golden brown and when a toothpick is inserted, no batter comes out, only crumbs.
• Let cool, serve and enjoy!

QUICK LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
• Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
• Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
• Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

POPPY SEED BANANA MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill 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. Serve warm.