Citrus Poppy Seed Mini Muffins Recipes

LEMONY POPPY SEED MUFFINS

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.

LEMON-POPPY SEED MINI-MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.
• In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.
• Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
• In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
• Stir in the reserved flour mixture until just combined.
• Stir in the lemon peel and poppy seeds.
• Spoon the batter into 20 prepared muffin cups.
• Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
• Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.