ORANGE POPPYSEED MUFFINS RECIPES
POPPY SEED ORANGE MUFFINS RECIPE: HOW TO MAKE IT
When our whole family has the day off together, we like to start our day with muffins for breakfast. This recipe made me a runner-up winner in the baked goods division at our county fair.
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 16 muffins.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 224 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 31g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
ORANGE AND POPPY SEED MUFFINS | COOKING WITH NANA LING
An easy recipe for Orange and Poppy Seed muffins that'll taste even better than your local cafe's.
Provided by Libby Hakim
Categories Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Pre-heat oven to 220 degrees celsius (fan-forced).
- Sift flour into large mixing bowl. Add sugar and poppy seeds and stir to combine.
- Add remaining ingredients, apart from the marmalade, and stir gently to combine. Don't over-stir.
- Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6 muffins. If you have a cupcake-size tin, it makes 12 muffins.
- Spoon mixture into tins. If desired, sprinkle a small amount of poppy seeds on each muffin, with the optional extra poppy seeds, and place into oven.
- Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). If you're using a smaller cupcake tin, bake for a further 10-12 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 18 minutes (or until a metal skewer inserted into a muffin comes out clean).
- Remove from oven and use a brush to glaze the muffins with marmalade. You may need to heat your marmalade a little in the microwave first to make it runny and also use kitchen scissors to chop any larger pieces of rind, depending on the style of marmalade.
- Allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.
Nutrition Facts : Calories 504 kcal, CarbohydrateContent 68 g, ProteinContent 10 g, FatContent 22 g, SaturatedFatContent 15 g, CholesterolContent 83 mg, SodiumContent 122 mg, FiberContent 2 g, SugarContent 27 g, ServingSize 1 serving
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The creamy spread makes these mild orange muffins such a treat. They won a blue ribbon at our county fair. Even the judge asked for the recipe! —Pam Severance, Herman, Minnesota
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POPPY SEED ORANGE MUFFINS RECIPE: HOW TO MAKE IT
When our whole family has the day off together, we like to start our day with muffins for breakfast. This recipe made me a runner-up winner in the baked goods division at our county fair.
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Calories 224 calories per serving
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Calories 224 calories per serving
- 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.
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