RASPBERRY-FILLED POPPY SEED MUFFINS
Every bite of these golden muffins is packed with poppy seeds, lemon flavor and raspberry preserves. They taste great with a cup of coffee.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon zest and poppy seeds., Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 104mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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.
RASPBERRY POPPY SEED MUFFINS
a moist raspberry poppyseed muffin that is so light and perfect for summer. i got the recipe from www. bonnapetit.com but modify it a bit because I don't have all the ingredients, Instead of using cake flour I used all purpose flour. Remove 2 tbsp and 1 tsp all purpose flour and put in the same amount of corn starch to the all purpose flour.
Provided by madeinthekitchen
Categories Breakfast
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 196.8, Fat 9.7, SaturatedFat 5.4, Cholesterol 67.9, Sodium 88.2, Carbohydrate 23.9, Fiber 1.4, Sugar 11.3, Protein 3.5
RASPBERRY POPPY SEED MUFFINS
This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert.
Provided by newspapergal
Categories Quick Breads
Time 55m
Yield 12-18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Grease and flour muffin tins.
- Mix together butter and sugar in a mixer on second speed.
- Add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks.
- Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color.
- Stir in sour cream and poppy seeds.
- Sift the dry ingredients together and add into egg yolk mixture.
- In a separate bowl, beat egg whites, sugar and cream of tartar until stiff.
- Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries.
- Bake in greased muffin tins for 20-25 minutes.
Nutrition Facts : Calories 305, Fat 14.7, SaturatedFat 8, Cholesterol 91.7, Sodium 215.8, Carbohydrate 38.3, Fiber 2.4, Sugar 18.4, Protein 5.9
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