Carrotpoppyseedmuffins Recipes

Steps:

• Mix flour in bowl with next 4 ingredients.
• Mix remaining ingredients in another bowl.
• Stir the wet into the dry just until moistened well.
• Fill greased muffin cups 1/3 full.
• Bake at 375* for 15-20 minutes, or until muffins test done.

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.

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.

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.

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.

Steps:

• Heat oven to 400 degrees .
• Line 12 muffin cups with baking cups or lightly grease bottoms only.
• Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
• Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
• Fill muffin cups.
• Sprinkle streusel over muffins and pat gently.
• Bake 18-20 minutes.
• Note: I made 10 muffins since I fill the pan to the top!

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
• Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
• In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
• Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
• Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
• Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture alternately with baby food. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done.

Steps:

• Preheat oven to 350°F Butter 12 muffin cups.
• Sift cake flour, baking soda and baking powder into medium bowl.
• Beat 1/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes.
• Beat in buttermilk and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.
• Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead.) Cool completely. Wrap muffins tightly in plastic and store at room temperature.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread millet on a baking sheet.
• Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.
• Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
• Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until just combined. Pour batter into the prepared muffin cups; sprinkle 1 tablespoon sugar over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are golden, 12 to 15 minutes.

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.)