Poppy Seed Peach Muffins Recipes

PEACHY POPPY SEED MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture alternately with baby food. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done.

PEACHY POPPY SEED MUFFINS

Steps:

• PREHEAT oven to 350ºF. Cream butter and sugar. Add eggs and vanilla; mix well.
• COMBINE flour, poppy seeds, baking soda and salt. Add to creamed mixture, alternately with baby food. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full.
• BAKE at 350ºF for 20-25 minutes, or until top springs back when lightly touched. Cool 10 minutes, then remove from pans; transfer to racks and cool completely.
• You can use other types of baby food such as apple or apricot.

POPPY SEED PEACH MUFFINS

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs and vanilla; mix well.
• Combine the flour, poppy seeds, baking soda and salt.
• Add to the creamed mixture alternately with baby food.
• Fill paper-lined muffin cups two-thirds full.
• Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center of muffin comes out clean.

ALMOND-POPPY SEED MUFFINS

Steps:

• Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
• In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.

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 PECAN MUFFINS

Steps:

• Cream butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Stir in milk and orange zest. In another bowl, combine the flour, baking powder, salt and nutmeg. Add to creamed mixture just until moistened. Stir in the pecans, raisins and poppy seeds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.