Lemon Poppy Seed Truffles Recipes

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LEMON POPPY-SEED MUFFINS



Lemon Poppy-Seed Muffins image

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

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)

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.

LEMON POPPY SEED TRUFFLES



Lemon Poppy Seed Truffles image

I grew up having a lot of poppy desserts, so I thought of it right away! You don't have to grind the poppy, but it's just the texture I prefer - you can do it easily in a coffee grinder or buy it already ground! Cooking time is really the chilling time.

Provided by Cadillacgirl

Categories     Candy

Time 3h

Yield 36 truffles

Number Of Ingredients 7

2 cups neufchatel cheese
2 tablespoons poppy seeds, ground
1 1/2 tablespoons lemon zest (from 1 med lemon)
1 tablespoon lemon juice, fresh squeezed
3 tablespoons icing sugar
1 cup white chocolate chips
1/2 cup hundreds and thousands (sprinkles)

Steps:

  • Cream together the Neufchatel cheese, poppy seed, lemon juice, and zest. Add the icing sugar to thicken up the mixture (add 1 more tbsp if you want it sweeter). Put in the fridge to set - about 2 hours.
  • Line a cookie tray with wax paper. Using small scoop (about 1 tbsp), make small balls of the truffle mixture (or you can just scoop out 1 tbsp at a time and roll into a ball between your palms).
  • As you finish the tray, put it in the fridge for about 15 minutes to be ready for dipping.
  • Melt the chocolate in a double boiler or the microwave and have the sprinkles in a bowl. Using a fork, dip each truffle into the white chocolate and then the sprinkles and return to tray to set (I like to dip just the top half and have the bottom half "naked", with the chocolate kind of running down it).
  • To serve, put the truffles in little foil candy cups and put on a serving tray or in a gift box to give away!

LEMON POPPYSEED TRUFFLES



Lemon Poppyseed Truffles image

These lemon poppy truffles take minutes and are so soft and decadent and delicious that you won't know what hit you. Plus they are made with almond flour which is the perfect grain free pick-me-up that will keep you full for hours, while also giving you a sweet treat that you will feel great eating. Perfect for lemon lovers and citrus lovers everywhere!

Provided by Justine

Categories     Dessert     Snack

Number Of Ingredients 5

1 cup almond flour, packed (around 150g)
3 tbsp maple syrup
2 tbsp lemon juice
3/4 tbsp poppyseeds
1 pinch salt

Steps:

  • Combine all the ingredients together and mix well.
  • Scoop into 1 tbsp sized balls and roll until smooth. This should make about 12 truffles.
  • You can serve immediately or store in an airtight container in the fridge for 5-7 days.

LEMON POPPY SEED WAFFLES



Lemon Poppy Seed Waffles image

Provided by Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 cups Fiber One Complete pancake mix (from 28.3-oz box)
2 tablespoons sugar
1 tablespoon poppy seed
1 cup cold water
1 tablespoon grated lemon peel
4 cups fresh lemon juice
2 containers (6 oz each) Yoplait Light Fat Free lemon cream pie or very vanilla yogurt
Fresh fruit, if desired

Steps:

  • Heat waffle maker. Grease with vegetable oil or shortening.
  • In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
  • Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
  • Serve waffles topped with yogurt and fruit.

LEMON-POPPY SEED WAFFLES



Lemon-Poppy Seed Waffles image

Love the combo of lemon and poppy seed? Try it in yummy waffles.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

2 cups Fiber One™ Complete pancake mix (from 28.3-oz box)
2 tablespoons sugar
1 tablespoon poppy seed
1 cup cold water
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
2 containers (6 oz each) Yoplait® Light Fat Free lemon cream pie or very vanilla yogurt
Fresh fruit, if desired

Steps:

  • Heat waffle maker. Grease with vegetable oil or shortening.
  • In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
  • Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
  • Serve waffles topped with yogurt and fruit.

Nutrition Facts : Calories 290, Carbohydrate 52 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 1/2 g, ServingSize 1 Serving (2 Waffles), Sodium 490 mg, Sugar 18 g, TransFat 0 g

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