How To make Orange Poppyseed Muffins
3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1/4 c Poppy seeds
3 Eggs
1 c Sour cream
1/2 c Vegetable oil
1 1/2 c Orange juice
2 ts Orange extract
Stir together flour, sugar, baking powder, salt and poppyseeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin cups. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
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Super moist Lemon Poppy seed pound cake/ ready in less than 5 minutes
SUPER MOIST LEMON POPPY SEED POUND CAKE/ Best ever lemon pond cake recipe ever
#lemoncake#lemonpoundcake#poundcake
This lemon cake is so velvety and yummy, your house will be full of lemon aroma when this cake is baking in the oven. This recipe is very easy to make and you can make it even without mixer.I made a lot of lemon recipes before but this poppy seed version is really to die for. all pound cakes are delicious to my opinion and this lemon pound cake is one of the best. I really enjoy a slice of this cake with a cup of tea. I hope you make it and enjoy it too.
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Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tbsp poppy seed
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Orange poppy seed muffins
This great recipe is easier than you think and can be frozen for school lunches.
music: Touching Moment – Wayne Jones
Recipe
Soak 20 ml = 0.7 oz (15 g = ½ oz) poppy seeds in a ¼ cup (62 ml = 2.1 oz) of milk for 10 minutes
Grate the rind of 1 orange and squeeze out the juice
Melt 125 g (4.4 oz) butter and beat 2 eggs together
Place 275 g (9.7 oz) of self raising flour, 100 g (3.5 oz) almond flour and 150 g (5.3 oz) of sugar in a bowl and stir together
Add poppy seed mixure, ½ cup (125 ml = 4.2 oz) milk, butter, eggs, orange rind and juice and mix together
Scoop batter into a prepared muffin tin
Bake at 180°C (350°F) for 20 minutes
Note:
275 g (9.7 oz) of self raising flour can be replaced with same amount of flour + 4 t baking powder
The 100 g (3.5 oz) almond meal can be replaced with an additional 100 g (3.5 oz) self raising flour (or flour + 1.5 t baking powder)
Orange Poppy Seed Muffins #recipe #shorts
Full of citrus flavors, these Orange Poppy Seed Muffins are fluffy, moist, and simple to make.
Full recipe at:
Orange poppyseed muffins for citrus season!
Orange poppyseed muffins are like the sister of lemon poppyseed muffins! They’re bursting with zesty orange flavor and couldn’t be more tender in texture! To top it off, they’re dunked in a simple orange glaze and perfect to make for citrus season! Full recipe is on my website, dangthatssweet.com!
Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
RECIPE:
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Orange Poppy Seed Muffins Recipe with Cream Cheese Icing
Macadamia oil in this recipe makes for a beautiful muffin twist. The poppy seeds and orange zest make for great texture.
For the recipe go to or follow us on Insta or FB @FreshFastNZ
Recipe ingredients:
- 1 tablespoon poppy seeds
- 3/4 cup milk
- 2 1/2 cups self-raising flour
- 3/4 cup caster sugar
- 2 tablespoons Olivado Extra Virgin Macadamia Oil
- 100g butter, melted
- 2 eggs, lightly beaten
- Zest and juice of one orange
- Cream cheese icing (see recipe below) or icing sugar to dust
Cooking method:
1. Preheat oven to 190°C
2. Line two 12-hole trays with muffin baking cups
3. Combine the poppy seeds and milk in a small bowl. Set aside for 10 minutes.
4. Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, lightly beaten eggs, orange rind and juice, and stir with a large metal spoon or spatula until just combined (do not overmix).
5. Spoon the batter among prepared muffin pans. Bake on the middle tray of your preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.
Tip: If you use two trays, swap them around in the oven half way through cooking time so the muffins become golden.
Cream cheese icing:
- 50g softened butter
- 100g softened cream cheese
- 1/2 tsp vanilla extract
- 45g icing sugar
- 1/2 tsp orange zest (left over from the above)
Mix until glossy and ice your muffins. Top with more poppy seeds and orange zest.