POPPY SEED MINI MUFFINS
These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. -Kathryn Anderson, Casper, Wyoming
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CITRUS-SCENTED SEEDED MUFFINS
Provided by Christina Pirello
Yield Makes 24 mini muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
- Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
- Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)
CITRUS POPPY SEED MINI MUFFINS
Make and share this Citrus Poppy Seed Mini Muffins recipe from Food.com.
Provided by alarra
Categories Quick Breads
Time 1h20m
Yield 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees C / 350 degrees F.
- Grease muffin trays or use muffin cases.
- Dice butter and soften in microwave.
- Beat butter, orange and lemon rinds and sugar in a large bowl with an electrixc mixer until light and fluffy.
- Add eggs, one at a time, beating until just combined.
- Combine flour, poppy seeds and orange juice. Fold this into the egg/butter mixture in two batches.
- Fill muffin cases to just a little below level.
- Bake in oven until the tops are brown and firm (~20 minutes).
- Stand for 5 minutes then turn onto a wire rack to cool.
Nutrition Facts : Calories 120.2, Fat 6.5, SaturatedFat 3.8, Cholesterol 38.3, Sodium 47.9, Carbohydrate 14.4, Fiber 0.3, Sugar 8.8, Protein 1.6
CITRUS MUFFINS
Make and share this Citrus Muffins recipe from Food.com.
Provided by Boomette
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
- In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
- Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).
Nutrition Facts : Calories 154.3, Fat 8.1, SaturatedFat 5, Cholesterol 21.6, Sodium 393.8, Carbohydrate 19.6, Fiber 0.9, Sugar 14, Protein 2.1
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.
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