MUFFIN WITH SEEDS RECIPES

BLUEBERRY OATMEAL CHIA SEED MUFFINS RECIPE | ALLRECIPES

Blueberry Oatmeal Chia Seed Muffins Recipe | Allrecipes image

Perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. A moist muffin with the sweet burst of blueberries.

Provided by Ruth Cresswell Howes

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 dozen muffins

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup white sugar
2?½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup rolled oats
½ cup chia seeds
1 cup orange juice
½ cup applesauce
½ cup cooking oil
2 eggs, beaten
2 cups blueberries
2 tablespoons brown sugar
¼ teaspoon ground cinnamon

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 140.7 calories, CarbohydrateContent 20.4 g, CholesterolContent 15.5 mg, FatContent 6.1 g, FiberContent 1.8 g, ProteinContent 2.1 g, SaturatedFatContent 1 g, SodiumContent 181.2 mg, SugarContent 12.1 g

POPPY SEED MUFFINS RECIPE: HOW TO MAKE IT

Poppy Seed Muffins Recipe: How to Make It 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.

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