Carrot Poppy Seed Muffins Recipes
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
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.
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
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