Poppy Seed Mini Muffins 31 Recipes

POPPY SEED MUFFINS

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.

POPPY SEED MUFFINS

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.)

POPPY SEED MINI MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

CITRUS POPPY SEED MINI MUFFINS

Steps:

• Preheat oven to 180 degrees C / 350 degrees F.
• Grease muffin trays or use muffin cases.
• Dice butter and soften in microwave.
• Beat butter, orange and lemon rinds and sugar in a large bowl with an electrixc mixer until light and fluffy.
• Add eggs, one at a time, beating until just combined.
• Combine flour, poppy seeds and orange juice. Fold this into the egg/butter mixture in two batches.
• Fill muffin cases to just a little below level.
• Bake in oven until the tops are brown and firm (~20 minutes).
• Stand for 5 minutes then turn onto a wire rack to cool.

POPPY SEED MINI MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.

VEGAN LEMON POPPY SEED MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees and spray a mini muffin pan with non-stick spray, set aside.
• Combine the poppy seeds and soymilk in a small bowl. Set aside, stirring occasionally.
• Grate the lemons, obtaining 2 tbsp lemon zest. I highly recommend the Microplane Zester/Grater. It is worth the price and makes zesting a breeze. I suspect it will last a few lifetimes (at least).
• Make a "flax egg" by mixing the flaxseed meal with 6 tablesppons (1/4 cup PLUS 2 tbsp) hot water in a small bowl. Set aside, stirring occasionally.
• Whisk together the flours, wheat germ, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
• In a small bowl combine the lemon zest and sugar. Rub together, with your hands, until they are evenly mixed.
• In a large bowl combine the lemon-zest sugar, oil, applesauce, lemon juice, "flax egg" and the vanilla and almond extracts. Mix well.
• Add the flour mixture and the soymilk/poppy seed mixture in alternating batches, stirring after each addition (or, if using an electric mixer, add in alternating batches as the mixer is running). Do not over mix.
• Add dough to the mini muffin pan using a tablespoon (1 tbsp = 1 mini muffin).
• Bake 10-11 minutes, let cool in pan for two minutes and move to a wire rack to cool completely.
• For regular sized muffins, bake 18-25 minutes, or until a tester comes out clean (I haven't tried this yet; the time is approximate and my best guess).
• For a 9x5 loaf, bake 50-70 minutes until a tester comes out clean (I haven't tried this yet; the time is approximate and my best guess).
• OPTIONAL GLAZE: In a small bowl, mix together the powdered sugar and lemon juice. Using a pastry brush, lightly brush the glaze on the muffins. There should be left over glaze. Let the muffins cool completely and store in an airtight container.