POPPY SEED MUFFINS
Poppy Seed Muffins are the perfect way to start your day! Make sweet, tender, and buttery muffins in 30 minutes that are great to keep in the freezer.
Provided by Sabrina Snyder
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a muffin tin with muffin liners.
- In a large bowl whisk together milk, sugar, oil, eggs, poppy seeds, vanilla extract, and almond extract.
- Sift together flour, baking powder and salt then add to the wet ingredients and whisk until combined.
- Scoop batter into muffin liners (an ice cream scoop works well for this).
- Bake for 20-22 minutes until a toothpick comes out clean.
Nutrition Facts : Calories 243 kcal, Carbohydrate 34 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 116 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
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
ORANGE AND POPPY SEED MUFFINS
Perfect for breakfast, afternoon tea or as a sweet snack, these Orange and Poppy Seed Muffins are easy, quick to make and absolutely delicious! The perfect mix of sweet, tangy, moist and crunchy.
Provided by A Baking Journey
Categories afternoon tea Breakfast Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven on 180'C / 350'F. Prepare a Muffin Pan with Paper Liners (1).
- In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy.
- Add the Canola Oil, Orange Juice, Orange Zest and Greek Yogurt. Whisk together until smooth and combined.
- Whisk in the Flour, Baking Powder and Baking Soda (2) until smooth, then add the Poppy Seeds.
- Scoop the muffin batter into the muffin pan, then bake for 18 to 20 minutes (more or less depending on your oven) - or until golden and the tip of a small skewer comes out clean.
Nutrition Facts : Calories 215 kcal, Carbohydrate 24 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 128 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CITRUS POPPY MUFFINS WITH CANDIED KUMQUATS RECIPE BY TASTY
Inspired by Huckleberry Cafe in Santa Monica, CA, these tiny muffins pack a bright citrus punch and a moist crumb spotted with crunchy poppy seeds. Once baked, they're slathered with even more citrusy goodness and topped with adorably tiny candied kumquat rings. Make the most of citrus season and experiment with different varieties-like zest from a Buddha's Hand lemon or the juice of a ruby red grapefruit!
Provided by Amanda Berrill
Categories Snacks
Time 1h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the candied kumquats: Prepare an ice bath in a medium bowl and set to the side with a medium fine-mesh strainer.
- Bring a small pot of water to a boil, then add the kumquats and blanch for 1 minute. Immediately pour through the fine-mesh strainer, then set the strainer with the kumquats in the ice bath to shock (this will help keep the bright orange color of the kumquats).
- In the same small pot, combine the sugar and water and cook over medium heat until the sugar dissolves, 2-3 minutes. Add the kumquats and reduce the heat to low. Simmer for 20-30 minutes, until the kumquats are soft and translucent. Use a small strainer or fork to remove the kumquats from the syrup and transfer to a wire rack to dry, making sure that none of the slices are touching. Let cool completely. Set the pot aside.
- Make the citrus poppy muffins: Preheat the oven to 375°F (190°C). Generously grease a standard or mini muffin tin with nonstick spray.
- Zest the kumquats, tangerines, and Meyer lemons into a small bowl. Set the citrus aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup sugar, the salt, and citrus zest on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Reduce the mixer speed to low speed and add the eggs and egg yolks, 1 at a time, mixing to incorporate between each addition.
- Turn the mixer off and add the flour, buttermilk, poppy seeds, vanilla, and baking powder. Mix on low speed until just barely combined; do not overmix.
- Use an ice cream scoop to scoop batter into the prepared muffin tin, filling each cavity half to three quarters of the way full.
- Bake the muffins until the edges are golden brown and a toothpick inserted into the center comes out clean, 12-15 minutes for regular muffins or 8-11 minutes for mini muffins.
- Meanwhile, add the remaining 5 tablespoons of sugar, the zested kumquats and tangerines, and juice of the zested Meyer lemons to a blender. Blend on low speed until the mixture is a chunky purée.
- Pour the purée into the same pot used to candy the kumquats. Bring to a simmer over low heat and cook for about 5 minutes, until the sugar is dissolved. Remove from the heat and let steep until ready to use.
- Once the muffins are done, remove from the oven. Set a wire rack over a baking sheet and place this upside down on top of the muffins. Carefully flip the upside down to turn the muffins out of the pan while still hot, then quickly flip them right-side-up on the rack. Strain the citrus purée to remove the solids, then use a pastry brush to brush a thick layer of the purée on top of each muffin while they are still warm. Before the glaze dries, decorate the tops of the muffins with the candied kumquats.
- The muffins are best the day they are made, but any leftovers will keep tightly wrapped at room temperature for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 39 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 28 grams
CITRUS MUFFINS
Steps:
- Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
- Simmer orange juice with sugar until sugar is dissolved
- Add Cognac or Brandy, zest and spices.
- Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
- Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
- (recipe courtesy Georgia Downard - Gourmet Magazine) .
CANDIED KUMQUAT PEELS
Delicious! You would never realize that kumquats have a slight vanilla-ish taste until you try this recipe.
Provided by A.H. Wiggle;P
Categories Desserts Candy Recipes Fruit Candy Recipes
Time 8h35m
Yield 4
Number Of Ingredients 3
Steps:
- Place kumquat peels in a sauce pan and cover with water; bring to a boil, drain. Cover with water and boil again.
- Mix sugar and 1/4 cup water in a separate sauce pan and bring to a boil; add peels, lower heat to medium-low, and cook at a simmer for 10 minutes.
- Transfer peels to waxed paper and allow to dry, 8 hours or overnight.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 25 g
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