POPPY SEED MINI MUFFINS
These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. -Kathryn Anderson, Casper, Wyoming
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON POPPY-SEED MUFFINS
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
QUICK LEMON POPPY SEED MUFFINS
Lemony lemon poppy seed muffins with a sweet glaze.
Provided by horsephoto
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
- Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
- Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
- Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 33.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 133 mg, Sugar 22.7 g
LEMON-POPPY SEED MINI-MUFFINS
Enjoy muffins mini in size but big on flavor. They're made easy from a mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
- Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Mini-Muffin, Sodium 70 mg, Sugar 7 g, TransFat 0 g
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 MINI-MUFFINS
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
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
LEMON POPPY SEED MUFFINS II
Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.
Provided by Karen Gibson
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
- Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
- Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
- To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 269.6 mg, Sugar 12.1 g
VEGAN LEMON POPPY SEED MINI MUFFINS
I created this recipe by mixing and matching several lemon poppy seed muffin and cake recipes. I also vegan-ized all the ingredients. Wow! These are sweet, without a ton of added sugar. These are soft and fluffy, without a ton of added fat or any margarine. I was skeptical of the recipe because I've had mixed luck when tinkering with recipes, but I was pleasantly surprised with the outcome. They were a hit with vegans and non-vegans alike.
Provided by A.B. Hall
Categories Quick Breads
Time 30m
Yield 40 mini muffins, 40 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 68.4, Fat 3.3, SaturatedFat 0.3, Sodium 46.7, Carbohydrate 8.9, Fiber 0.7, Sugar 3.9, Protein 1.1
CHEESECAKE-POPPY SEED MUFFINS
Treat your family to muffins with a surprise cheesecake filling. It's easy when you start with a no-fail mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
- Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 20 g, TransFat 1/2 g
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