Carrot And Poppy Seed Muffins Recipes

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POPPY SEED MUFFINS



Poppy Seed Muffins image

These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.

Provided by Liz R.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

3 eggs
2 ½ cups white sugar
1 ⅛ cups vegetable oil
1 ½ cups milk
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
3 cups all-purpose flour
¾ cup white sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon almond extract
2 teaspoons butter, melted

Steps:

  • 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.)

Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g

ZUCCHINI-LEMON-POPPY SEED MUFFINS



Zucchini-Lemon-Poppy Seed Muffins image

Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

Provided by Teresa Ejinaka

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 18

Number Of Ingredients 14

1 ½ cups brown sugar
2 eggs
½ cup vegetable oil
½ cup applesauce
2 lemons, zested
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup all-purpose flour
1 cup whole wheat flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups peeled and grated zucchini
3 tablespoons poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
  • Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
  • Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
  • Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 30.2 g, Cholesterol 20.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 149.4 mg, Sugar 19.2 g

CARROT-POPPY SEED MUFFINS



Carrot-Poppy Seed Muffins image

Make and share this Carrot-Poppy Seed Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 55m

Yield 12 muffins, about

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup milk
2 tablespoons butter or 2 tablespoons margarine, melted
1/3 cup shredded carrot
3 tablespoons poppy seeds

Steps:

  • In a bowl, combine flours, sugar, baking powder, and salt; stir to mix.
  • In another bowl, combine the egg, milk, and melted butter; add to dry ingredients.
  • Stir until moist and lumpy batter forms.
  • Stir in carrots and poppy seeds.
  • Spoon batter into greased muffin tins.
  • Bake in a preheated 375° oven for 20-25 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 96.1, Fat 3.8, SaturatedFat 1.7, Cholesterol 22, Sodium 126.1, Carbohydrate 13.7, Fiber 1.2, Sugar 4.7, Protein 2.5

CARROT AND POPPY SEED MUFFINS



Carrot and Poppy Seed Muffins image

Make and share this Carrot and Poppy Seed Muffins recipe from Food.com.

Provided by Stardustannie

Categories     Quick Breads

Time 30m

Yield 8 muffins

Number Of Ingredients 7

150 g self raising flour, sifted
150 g brown sugar
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1/2 cup canola oil or 1/2 cup vegetable oil
2 cups grated carrots (about 2 large carrots)
1 1/2 tablespoons poppy seeds

Steps:

  • Pre heat oven to 180°C.
  • Combine all dry ingredients and carrots in bowl.
  • In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
  • Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
  • Bake in oven for 25 minutes or until skewer comes out clean.
  • Cool in pan for a few minutes before transferring to wire rack to cook.

Nutrition Facts : Calories 315.6, Fat 15.8, SaturatedFat 1.5, Cholesterol 46.5, Sodium 42.9, Carbohydrate 39.7, Fiber 1.9, Sugar 19.7, Protein 4.6

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