Peachy Poppy Seed Muffins Recipes

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POPPY SEED MUFFINS



Poppy Seed Muffins image

Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 8 dozen mini-muffins or 24 standard-size muffins.

Number Of Ingredients 10

3 cups all-purpose flour
2-1/2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract

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.

Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.

PEACHY POPPY SEED MUFFINS



Peachy Poppy Seed Muffins image

This recipe is from Alberta, Canada, from the fine folks at Robin Hood Flour. These freeze rally well.

Provided by Shirl J 831

Categories     Quick Breads

Time 40m

Yield 1 dozen

Number Of Ingredients 9

2/3 cup butter or 2/3 cup margarine, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups Robin Hood all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup peach baby food

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.

Nutrition Facts : Calories 2669, Fat 142.2, SaturatedFat 82, Cholesterol 748.5, Sodium 2869.9, Carbohydrate 329.4, Fiber 8, Sugar 226.7, Protein 30.3

POPPY SEED PEACH MUFFINS



Poppy Seed Peach Muffins image

These tasty muffins use can quickly be made even when peaches are not in season because they use a jar of peach baby food. They come out so moist they practically melt in your mouth.

Provided by Chef Buggsy Mate

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1/2 cup butter, plus
2 tablespoons butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) jar peach baby food

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.

Nutrition Facts : Calories 226.5, Fat 11.2, SaturatedFat 6.4, Cholesterol 56.4, Sodium 251, Carbohydrate 29.2, Fiber 0.8, Sugar 18.4, Protein 2.9

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