How To make Apricot and Poppy Seed Muffins
6 ozs apricot baby food
1 teaspoon baking soda
1 stick butter or margarine -- room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 tablespoons poppy seeds
finely chopped nuts
Line 12 muffin tins with a paper or foil liner or grease the pans well with butter or vegetable shortening. Spoon the baby food into a small bowl and stir in the baking soda. The mixture will foam up. In a large bowl, cream the butter and sugar until the mixture is smooth, then add the eggs and mix well. Add the flour, salt, vanilla, the apricot mixture and the poppy seeds or nuts, and mix just until all the dry ingredients are moistened. Do not overmix.
Divide the batter among the 12 cups, filling each cup 2/3 full, and bake in a preheated 350 F oven about 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of a muffin comes out clean. Cool the muffins on a wire rack. These muffins will keep, if well wrapped, at room temperature for three days and refrigerated for up to a week. To freeze, cool completely and then store in an airtight freezer bag. Defrost, covered, at room temperature.
How To make Apricot and Poppy Seed Muffins's Videos
Pumped Apricot Muffins (Oil Free and Vegan)
I found my Hamilton Beach silicon muffin pans at the Kitchen Store. There a other brands on Amazon:
INGREDIENTS LIST:
4 tablespoons ground flaxseed + 3/4 cup water, whisked, set aside to thicken
1 (14.5 ounce) canned pumpkin
1 cup mashed bananas
1 cup chopped apricots
1/2 cup chopped pecans
3 1/4 cup whole wheat pastry flour
1 1/2 cup evaporated cane juice sugar
2 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 350ºF degrees. Bake 30 minutes inlarge muffin pan.
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Orange Sour Cream Muffins | National Muffin Day
These Orange Sour Cream Muffins have a crunchy, poppy seed streusel topping and are the perfect way to celebrate National Muffin Day! These sophisticated and unexpected muffins have a subtle orange flavor and are incredibly tender. Happy baking!
Orange Sour Cream Muffins (makes 15)
adapted from Cooking Light magazine
Topping
3 Tbsp. turbinado sugar (or white sugar)
2 Tbsp. all purpose flour
1 Tbsp. unsalted butter, melted
1 tsp. poppy seeds
Batter
2 c. all purpose flour
¾ c. white sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ c. unsalted butter, melted and cooled slightly
¾ c. buttermilk
1 c. sour cream
1 egg
1 tsp. vanilla extract
1 Tbsp. orange zest
Preheat oven to 375 degrees.
For the topping: mix together the sugar, flour, butter and poppy seeds. (You can also just sprinkle turbinado sugar on top of the muffins OR substitute white sugar for turbinado sugar in the streusel topping.)
For the batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the butter, buttermilk, sour cream, egg, vanilla, and orange zest just until everything is combined. Using an ice cream scoop, spoon the batter into paper-lined (or greased) muffin tins. Bake at 375 degrees for about 15 minutes. Cool and ENJOY!
Here’s where to buy…
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Dry Fruit Muffins || Dry Fruit Cupcakes || How to make Cupcakes || Winter Special Muffins
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Created by InShot:
Apricot Poppy Seed Muffins - Kitchen Cat
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★ Kitchen Cat ★ Apricot Poppy Seed Muffins Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 : Stick Butter or Margarine,
Finely Chopped Nuts
2 : Eggs
1 c : Sugar
6 oz : Apricot Baby Food
1 ts : Baking Soda
1/2 ts : Salt
1 1/2 c : All-purpose Flour
1 ts : Vanilla
3 tb : Poppy Seeds
Lemon-Poppy Seed Cupcakes
We very well know that everything good in life takes time, especially food. However, we did not have the patience to wait for those fantastic Lemon-Poppy Seed Cupcakes to cool down before polishing them off. You will not make the same mistake, right?
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Poppy seed buns/Плюшки с маком☺️????