Ricotta Lemon Poppy Muffins Food

HEALTHY GREEK YOGURT LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
• Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
• Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
• Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
• Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!

EASY LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350*.
• Prepare muffin tins: grease or paper line one 12-cup and one 6-cup tin.
• Combine cake mix, pudding mix, eggs, ricotta, oil, poppy seeds and lemon zest in a large mixing bowl.
• Beat on medium speed with electric mixer for 2 minutes.
• Spoon batter into prepared muffin tins.
• Bake for 20 to 25 minutes or until tops spring back when touched lightly.
• Sprinkle tops with sugar, if desired.
• Note: For a variation, you may omit the poppy seeds, and substitute with 1 cup chopped almonds. You may also use an equal amount of yogurt as a substitute for the ricotta cheese.

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 RICOTTA MUFFINS

Steps:

• Preheat oven 180 degrees C.
• WHISK flour,baking powder, baking soda, salt in bowl.
• BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
• BEAT in ricotta.
• BEAT in egg, lemon juice and almond extract.
• Divide batter into lined muffin tins.
• Sprinkle with slivered almonds and extra sugar over all muffins.
• Bake about 15 - 20 minutes util lightly golden brown.
• ENJOY!

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.

LEMONY POPPY SEED MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

RICOTTA LEMON POPPY MUFFINS

Steps:

• Preheat oven to 350 degrees. Prepare muffin tins by either lining with papers or greasing/spraying with non-stick spray. I used large "Texas" style muffin pans. However, you may use regular if you wish.
• Combine all ingredients, except granulated sugar, in a large bowl. Beat with electric mixer for 2 min. Batter is very dense. I suggest using a good stand mixer instead of a hand mixer for this.
• Fill prepared pans 2/3 full. Sprinkle tops with granulated sugar, if desired. Bake at 350 for 20-25 min, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then remove to a rack to cool completely. Makes 12 Texas muffins or 24 regular sized muffins.