Carrot And Poppy Seed Muffins Recipes

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.)

CARROT-POPPY SEED MUFFINS

Steps:

• In a bowl, combine flours, sugar, baking powder, and salt; stir to mix.
• In another bowl, combine the egg, milk, and melted butter; add to dry ingredients.
• Stir until moist and lumpy batter forms.
• Stir in carrots and poppy seeds.
• Spoon batter into greased muffin tins.
• Bake in a preheated 375° oven for 20-25 minutes or until a toothpick comes out clean.

CARROT AND POPPY SEED MUFFINS

Steps:

• Pre heat oven to 180°C.
• Combine all dry ingredients and carrots in bowl.
• In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
• Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
• Bake in oven for 25 minutes or until skewer comes out clean.
• Cool in pan for a few minutes before transferring to wire rack to cook.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

POPPY SEED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.