OX YOKE INN POPPY SEED MUFFINS
These poppy seed muffins have a delicate, cakelike texture. Serve them for breakfast or brunch or with a chicken,tuna, or fruit salad for a light lunch. From a September 1986 issue of Bon Appetit in the R.S.V.P. section. The recipe was requested from the Ox Yoke Inn in Amana,Iowa.
Provided by Leslie in Texas
Categories Quick Breads
Time 55m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease two 12-cup muffin tins (or use paper liners).
- Combine flour,sugar baking powder and salt in large bowl.
- Whisk oil, milk,eggs and extract in another large bowl until smooth.
- Add dry ingredients and mix only until evenly moistened; stir in poppy seeds.
- Divide batter between prepared tins.
- Bake until muffins are golden brown, or about 30 minutes.
- Serve muffins warm or at room temperature.
CLEMENTINE POPPY SEED MUFFINS
Clementines are a small citrus fruit related to oranges that grow in Spain and north Africa. They are found in Canadian supermarkets in vast quantities during the Christmas season. If you can't get clementines, substitute mandarins.
Provided by Irmgard
Categories Citrus
Time 35m
Yield 10 muffins
Number Of Ingredients 10
Steps:
- In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
- Finely grate the rind of 2 of the clementines; add to the bowl.
- Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
- Whisk together the yogurt, eggs and butter.
- Pour over the flour mixture; stir just until moistened.
- Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
- Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.
Nutrition Facts : Calories 252, Fat 7.8, SaturatedFat 3.6, Cholesterol 55.5, Sodium 265.8, Carbohydrate 40.2, Fiber 1.5, Sugar 17.3, Protein 6.1
ALMOND & POPPY SEED MUFFINS
Make and share this Almond & Poppy Seed Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.
- Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.
- Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.
- Divide the batter evenly into the tin. Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.
Nutrition Facts : Calories 165.5, Fat 5.2, SaturatedFat 2.8, Cholesterol 28.8, Sodium 206.8, Carbohydrate 25.9, Fiber 0.7, Sugar 9.8, Protein 3.8
POPPY SEED MUFFINS
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
Time 30m
Yield about 8 dozen mini-muffins or 24 standard-size muffins.
Number Of Ingredients 10
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.
POPPY SEED MUFFINS
Make and share this Poppy Seed Muffins recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Mix flour in bowl with next 4 ingredients.
- Mix remaining ingredients in another bowl.
- Stir the wet into the dry just until moistened well.
- Fill greased muffin cups 1/3 full.
- Bake at 375* for 15-20 minutes, or until muffins test done.
LEMON OATMEAL POPPY SEED MUFFINS
These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees .
- Line 12 muffin cups with baking cups or lightly grease bottoms only.
- Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
- Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
- Fill muffin cups.
- Sprinkle streusel over muffins and pat gently.
- Bake 18-20 minutes.
- Note: I made 10 muffins since I fill the pan to the top!
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.
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
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