CARROT-POPPY SEED MUFFINS
Make and share this Carrot-Poppy Seed Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins, about
Number Of Ingredients 10
Steps:
- In a bowl, combine flours, sugar, baking powder, and salt; stir to mix.
- In another bowl, combine the egg, milk, and melted butter; add to dry ingredients.
- Stir until moist and lumpy batter forms.
- Stir in carrots and poppy seeds.
- Spoon batter into greased muffin tins.
- Bake in a preheated 375° oven for 20-25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 96.1, Fat 3.8, SaturatedFat 1.7, Cholesterol 22, Sodium 126.1, Carbohydrate 13.7, Fiber 1.2, Sugar 4.7, Protein 2.5
CARROT AND POPPY SEED MUFFINS
Make and share this Carrot and Poppy Seed Muffins recipe from Food.com.
Provided by Stardustannie
Categories Quick Breads
Time 30m
Yield 8 muffins
Number Of Ingredients 7
Steps:
- Pre heat oven to 180°C.
- Combine all dry ingredients and carrots in bowl.
- In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
- Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
- Bake in oven for 25 minutes or until skewer comes out clean.
- Cool in pan for a few minutes before transferring to wire rack to cook.
Nutrition Facts : Calories 315.6, Fat 15.8, SaturatedFat 1.5, Cholesterol 46.5, Sodium 42.9, Carbohydrate 39.7, Fiber 1.9, Sugar 19.7, Protein 4.6
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.
CARROT-COCONUT MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.
LEMON-POPPY SEED ZUCCHINI MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside.
- Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
LEMON POPPY SEED MUFFINS
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Dine Dish
Categories Quick Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 197.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 54.5, Sodium 248.9, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3.8
POPPY SEED MUFFINS
Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Time 30m
Yield about 8 dozen mini-muffins or 24 standard-size muffins.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON AND POPPY SEED MUFFINS
A very adaptive recipe for anyone, you can change the lemon juice and poppy seeds to anything you want!
Provided by Cool2cook
Time 15m
Yield Makes 12 muffins
Number Of Ingredients 0
Steps:
- Pre-heat oven to 180 degrees
- measure out the ingredients (If you desire then change the poppy seeds and lemon juice for whatever you want, I recommend dark chocolate and banana)
- Put all the ingredients in a food processor or mix by hand
- Pour the mixture into paper cases
- put in the oven on the middle shelf and cook for 15 mins
- when the cakes are golden brown, remove them from the oven and stab with a skewer, if it comes out clean then they are done but if not then put them back for a few more minuets
LEMON POPPY SEED MUFFINS
We will be making these gluten free lemon poppy seed muffins at my class on March 17th at the Culinary School of the Rockies. I am sharing the recipe here for those of you that won't be able to make it :-) To view the full recipe and more about my class, please click the link below: http://www.elanaspantry.com/desserts/lemon-poppy-seed-muffins/
Provided by Elanas Pantry
Categories Dessert
Time 16m
Yield 24 mini-muffins, 10-12 serving(s)
Number Of Ingredients 8
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.
CARROT AND ALMOND MUFFINS
I had some lonely carrots in the fridge who were crying desperately, waiting to be used, so I just had to make up this recipe in a hurry to comfort them...(;>)!
Provided by AdriMicina
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 180°C, grease muffin pans or line them with paper cups.
- In a bowl mix well wet ingredients (carrot puree through to almond essence).
- Fold in dry ingredients all at once, taking care not to overmix.
- Spoon in prepared muffin pans and bake for 15-20 minutes or until top is brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 198.1, Fat 8.2, SaturatedFat 0.9, Cholesterol 0.5, Sodium 247.5, Carbohydrate 27.9, Fiber 1.8, Sugar 11.1, Protein 4.3
CARROT MUFFINS
Delicious carrot muffins that are full of flavour!
Provided by ChloeFrances4792
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
- Top and tail, then peel and grate the carrots.
- Combine the carrots, sugar and margarine in a bowl.
- Sift in the flour, cinnamon and baking powder.
- Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
- Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
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CARROT-POPPY SEED MUFFINS RECIPE | MYRECIPES
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4.5/5 (2)Total Time 35 minsServings 12Calories 160 per serving
- Preheat oven to 375°. Whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Stir in eggs, olive oil, and orange zest. Fold in shredded carrots and buttermilk. Place paper baking cups in a 12-cup muffin pan. Spoon batter into cups, filling two-thirds full. Bake 20 to 22 minutes or until golden brown.
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