Poppy Seed Muffins With Raspberries Recipes

RASPBERRY POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F Butter 12 muffin cups.
• Sift cake flour, baking soda and baking powder into medium bowl.
• Beat 1/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes.
• Beat in buttermilk and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.
• Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead.) Cool completely. Wrap muffins tightly in plastic and store at room temperature.

JUMBO RASPBERRY LEMON POPPY SEED MUFFINS

Steps:

• Begin by creaming the butter on low speed, then slowly add in the sugars.
• While adding sugars, also add the zest.
• Add egg yolks, then vanilla extract.
• In a separate bowl, combine the dry ingredients. Flour, baking powder, baking soda, salt, and poppy seeds.
• While continuing to mix on a low speed, slowly incorporate the dry ingredients into the wet mixture.
• The mixture will be almost crumbly in texture.
• Once mixture begins to come together, add the yogurt, then the lemon juice.
• Remove mix from mixer, then beat the egg whites in a separate bowl on high until frothy and thick.
• Fold egg whites into mix with a spatula, then fold in raspberries.
• Line your jumbo muffin pan with jumbo sized liners, spray lightly with baking spray. Add muffin mix to each liner, they will be full almost to the top.
• Sprinkle with raw sugar
• Bake for 5 minutes at 400 degrees, then lower the temperature to 350 degrees and set the timer for about 25-30 minutes, depending on your oven. Once tops are golden and a toothpick comes out clean, then they are done!
• Remove from oven and let cool just a bit.
• You can also remove the muffins from the pan after a few minutes and let cool on muffin racks.
• These are delicious served warm, either with a bit of butter spread on or even as is.
• They also taste just as good all the way cooled down, perfect for grabbing on the go for a snack or quick breakfast!
• Enjoy!

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 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.