Poppy Seed Muffins

Poppy Seed Muffins might be just the side dish you are searching for. For 35 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 230 calories, 6g of protein, and 6g of fat. This recipe serves 12. A couple people made this recipe, and 94 would say it hit the spot. A mixture of orange juice, milk, white sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Allrecipes. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so super spoonacular score of 33%. If you like this recipe, you might also like recipes such as Otis Spunkmeyer Almond Poppy Seed Muffins – make delicious muffins at home, Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), and Poppy Seed Muffins.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.) Kitchen-Friendly View

 

Step by step:

1. Beat together the eggs, 2 1/2 cups white sugar and vegetable oil.

2. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour.

3. Mix well.

4. 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.

5. 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.

6. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.

7. 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.

8. 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 Information:

covered percent of daily need

 

Related Videos: