BUTTERSCOTCH MUFFINS RECIPES

POPPY SEED MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Poppy Seed Muffins Recipe: How to Make It - Taste of Home 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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

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

Number Of Ingredients 10

Ingredients

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, FatContent 11g fat (2g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 34g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

EASY BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Bran Muffins Recipe: How to Make It - Taste of Home image

Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. “The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts,” Peggy explains. “It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches.” By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5-6 dozen.

Number Of Ingredients 9

Ingredients

6 cups bran cereal (not flakes)
2 cups boiling water
1 cup butter, softened
3 cups sugar
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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POPPY SEED MUFFINS RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Breakfast, Brunch
Calories 242 calories per serving

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