Clementinepoppyseedmuffins 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:

• 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.)

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:

• 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 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.

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
• Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
• Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Steps:

• Line an 8 in x 4 in loaf pan with foil and lightly oil foil.
• In a large bowl, cream butter, sugar and margarine. Stir in egg and yogurt; then milk.
• In another bowl, combine flour and baking powder.
• Add dry ingredients to liquid mixture, beating until smooth.
• Add Clementine zest and poppy seeds.
• Pour batter into the loaf pan and bake to 350F for 1 hour or until a toothpick inserted in the centre comes out clean.
• Take loaf out of the oven and cool 3 minutes in the pan. Remove foil. Cool loaf on a cake rack. Serve with Clementine supremes.
• Glaze : In a small bowl, mix Clementine juice and sugar together. Spoon over hot cake.

Steps:

• In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
• Finely grate the rind of 2 of the clementines; add to the bowl.
• Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
• Whisk together the yogurt, eggs and butter.
• Pour over the flour mixture; stir just until moistened.
• Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
• Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.

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:

• Heat oven to 160C/140C fan/gas 3 and grease a 2lb loaf tin. Line the base and ends with a long strip of baking parchment.
• Beat the butter, crème fraîche, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one by one, followed by the flours, poppy seeds, zest and juice. Scrape into the prepared tin and bake on a middle shelf for 1 hr-1 hr 10 mins until a skewer poked into the centre comes out clean. Cool the cake for 20 mins in the tin, then carefully tip out and cool completely on a wire rack.
• Meanwhile, make the icing - beat together the butter, icing sugar and crème fraîche until pale and fluffy. Add half the clementine zest and beat just a couple of times to incorporate, then cover and leave in the fridge to chill until the cake is ready to ice and the icing is firm enough to spread or pipe.
• Spread the icing all over the cake or put in a food bag or piping bag, snip off the corner and pipe thick stripes over the top. Sprinkle with the remaining clementine zest, the candied peel (if you like), and a pinch more poppy seeds. Will keep in an airtight container for 2-3 days.

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 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.