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
VEGAN LEMON-POPPY SEED MUFFINS
The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they're vegan!
Provided by Yoly
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 1h
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
- Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
- Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 31.7 g, Fat 5.1 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 19.1 g
POPPY SEED MUFFINS
Make and share this Poppy Seed Muffins recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 12
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.
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.
BANANA LEMON POPPY SEED MUFFINS
Moist, easy, delicious muffins... What could be better? If you love the lemony flavor, add a tsp. or more of freshly grated lemon zest to the liquid ingredients. This makes 2 dozen regular sized muffins or 4 dozen mini muffins - I usually make 1 dozen of the larger and 2 dozen of the smaller.
Provided by Knitting Granny
Categories Quick Breads
Time 34m
Yield 24 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a large bowl mash bananas.
- Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
- Mix liquid ingredients.
- Add dry ingredients and mix just until moistened. Lumps are OK.
- Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
- Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
- Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).
POPPY SEED BANANA MUFFINS
This recipe is a regular in our home so I keep batches of the dry ingredients already mixed together as a time-saver. I also keep over-ripe bananas for this recipe.-Gloria Olds, Troy, Montana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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