Orange Poppy Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Steps:

• In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small bowl; beat until smooth. Serve with muffins.

Steps:

• Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.
• Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork - the mixture should be lumpy, so don't overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
• While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.
• Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.

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.)

Steps:

• Preheat oven to 350°F
• Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
• In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
• In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
• Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
• Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
• Cool on a wire rack.
• If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.

Steps:

• Preheat the oven to 170°C Line muffin tin with paper cases.
• Melt butter and orange marmalade in microwave.
• In large mixing bowl mix flour, poppy seeds, sugar, orange zest.
• In medium bowl whisk milk, eggs pour into flour mix. Add melted butter-marmalade.
• Stir with spoon until just combined.
• Do not over mix - batter should still be lumpy.
• Divide the mixture evenly into muffin tray. Fill 3/4 full. Place 1/2 slice of fresh orange on the top.
• Bake for 25 minute until golden and a skewer inserted into the centre of a muffin comes out clean.
• Leave them to cool brush with melted orange marmalade.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange zest and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.