Lemon Poppyseed Cornbread Mini Muffins Recipes

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LEMONY POPPY SEED MUFFINS



Lemony Poppy Seed Muffins image

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

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

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 MINI-MUFFINS



Lemon-Poppy Seed Mini-Muffins image

Make and share this Lemon-Poppy Seed Mini-Muffins recipe from Food.com.

Provided by dhat10

Categories     Quick Breads

Time 10m

Yield 20 mini-muffins

Number Of Ingredients 10

1 cup whole grain oat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non-fat vanilla yogurt
3 large egg whites
1/3 cup honey
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon lemon peel
1 teaspoon poppy seed

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.

Nutrition Facts : Calories 21.5, Fat 0.1, Sodium 53.3, Carbohydrate 4.8, Fiber 0.1, Sugar 4.7, Protein 0.6

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