ZUCCHINI-LEMON-POPPY SEED MUFFINS
Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!
Provided by Teresa Ejinaka
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
- Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
- Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
- Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 30.2 g, Cholesterol 20.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 149.4 mg, Sugar 19.2 g
LEMON POPPY SEED MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 9
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.
LEMONY POPPY SEED MUFFINS
These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island
Provided by Taste of Home
Time 45m
Yield 6 jumbo muffins.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON POPPY SEED MUFFINS
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Dine Dish
Categories Quick Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 197.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 54.5, Sodium 248.9, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3.8
LEMON-POPPY SEED MUFFINS
This is a classic muffin, and one of my favorites. I love the crunchy little poppy seeds with the bright citrus flavor--a perfect wake-you-up breakfast muffin.
Provided by Waylynn Lucas
Categories main-dish
Time 30m
Yield 8 muffins
Number Of Ingredients 13
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.
LEMON POPPY SEED MUFFINS I
Very moist and so delicious.
Provided by Karen Gibson
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 36.7 g, Cholesterol 31.3 mg, Fat 6.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 309.8 mg, Sugar 19.9 g
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- In another bowl, combine granulated sugar, vegetable oil, buttermilk, vanilla and almond extracts and eggs. Whisk to combine.
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- After grating, give the zucchini a quick squeeze by hand over the sink to get rid of excess water. Set aside.
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- Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat papers with nonstick spray. (Or lightly grease twelve 2 1/2-inch muffin cups.)
- In a large bowl stir together flour, sugar, baking powder, salt, and lemon zest. Make a well in the center of flour mixture.
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