How To make Title: Almond Poppy Muffins
Servings: 12
1 egg
3/4 t salt
1/3 c sugar
1/4 c oil
1 c milk
2 c flour
1 T baking powder
3/4 c almonds
1/3 c poppy seeds
PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.
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How To make Title: Almond Poppy Muffins's Videos
How to Make Gluten Free Poppy Seed Muffins
Flour Farm invites the ladies to the kitchen to demonstrate the Basic Gluten Free Muffin Recipe (lemon poppy seed version).
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EASY Gluten-Free Lemon Poppyseed Muffins with Almond Flour
Make my Gluten-Free Lemon Poppyseed Muffins with Almond Flour for light and fluffy muffins with simple ingredients. These almond flour lemon poppy seed muffins are made healthier with all-natural ingredients, including lemon juice and zest, cottage cheese, pure cane sugar, and poppy seeds. And they're topped with a sweet and tangy cream cheese glaze. This is the perfect easy recipe for deliciously light muffins to serve at a brunch, Easter morning breakfast, or as a delicious snack.
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#lemonmuffin #muffinrecipe #healthymuffins #poppyseedsrecipe #lemonpoppyseed #glutenfree #almondflour #glutenfreemuffins #lemon #creamcheese #creamcheeserecipe
Make assorted Cupcakes USING 1 RECIPE! ????
Assorted cupcakes using one Easy Cupcake Recipe
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Printable Recipe:
Easy Cupcakes Recipe ( base batter):
115g (1 stick) softened Butter
2 tbsp (30g) veg Oil
2 tsp Vanilla extract
3/4 cup(150g) Sugar
3 Eggs
1 1/2 cups (210g) all purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup (180g) Milk
1 1/2 tsp Lemon Juice
1 3/4 tbsp unsweetened Cocoa Powder (12g)
1 tbsp Milk (15g)
1 tsp Cocoa
Red Food Coloring
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Frosting Recipe:
115g Softed Butter
450-500g Cold Cream Cheese
2 cups (250g) Powdered Sugar
2 tsp Vanilla
Make any cookie with this recipe:
Make any bagel flavor with this recipe:
Chapters:
00:00 intro
00:28 Make the cupcake recipe
01:22 Make the lemon cupcakes
02:00 Make vanilla and oreo cupcakes
02:40 Make the chocolate cupcakes
03:13 Make the red velvet cupcakes
03:35 Bake the cupcakes
04:30 Make the frosting
06:08 Assemble the cupcakes
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
How To Make Lemon Poppy Seed Muffins | Easy Keto Breakfast | Recipe Review
I decided to try something new with a Recipe Review of Keto Connect's Lemon Poppy Seed Muffins! Let me know in the comment if you've ever tried their recipe before and what you thought!
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Chocolate And Almond Muffins | Sanjeev Kapoor Khazana
Chocolatey, almond-y muffins, perfect for a sunny morning. Worth giving it a try and served to your loved ones
CHOCOLATE AND ALMOND MUFFINS
Ingredients
¼ cup chopped dark chocolate
Chopped almonds for topping
1 cup refined flour (maida)
1 cup butter
1 cup castor sugar
2 eggs
2 teaspoons vanilla essence
¼ cup cocoa powder
1 teaspoon baking powder
2-3 tablespoons milk
White chocolate chips for topping
Icing sugar for dusting
Method
1. Preheat oven to 180° C.
2. Cream together butter and castor sugar in a bowl using an electric beater. Break in eggs and add vanilla essence and whisk.
3. Take dark chocolate in a microwave proof bowl. Heat the chocolate in the microwave for 30 seconds. Remove from heat and mix till the chocolate melts.
4. Add the melted chocolate to butter-sugar mixture and whisk.
5. Sift in together flour, cocoa powder and baking powder and fold well. Add milk and mix well.
6. Place individual muffin paper cases on a baking tray.
7. Fill a piping bag with the batter and pipe out in the paper cases filling ¾th of it. Top with some white chocolate chips and almonds.
8. Place the tray into the preheated oven and bake for 20 minutes. Remove from oven and cool.
9. Dust some icing sugar on top and serve.
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My mom's favorite muffins of all times... and I nailed it! *pats back*
Recipe: Almond Poppyseed Muffins are my mom's absolute favorite muffin in all the world. But when you get them from the big-box stores (practically the only place you can find them), they just aren't right! They are too cakey and cloyingly sweet. So while in Santa Barbara last month, we visited Anna's Marketplace Bakery and had a perfect almond poppyseed muffin! This ignited my mom's desire to have another perfect muffin... so of course my adventure was set before me. And wow... we nailed it!
I found the original recipe at Erhardt's Eat, but I've made a couple changes that I feel make this exactly as my mom wanted.
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Almond Poppy Seed Muffins
Ingredients:
2 ½ cups all purpose flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp Salt
½ cup softened butter
1 cup sugar
2 eggs
1 cup milk + 1 Tbsp of lemon juice (or 1 cup of buttermilk)
1 Tbsp almond extract
2 Tbsp poppy seeds
½ cup sliced almonds
¼ cup of sliced almonds for topping
Instructions:
Combine milk and lemon juice in a small bowl and allow to sit for 5 minutes before beginning.
Combine flour, baking powder, baking soda, and salt then set aside.
With a stand/hand mixer, cream together the butter, sugar, eggs, milk mixture, and extract.
With a spoon, not the mixer, stir in the flour mixture a little at a time, careful not to overmix. If your mixture looks too thick, you may add a teaspoon of milk at a time to loosen.
Stir in the ½ cup of sliced almonds and 2 Tbsp poppy seeds until just combined.
Spray the muffin tin with cooking spray (or use paper liners) and divide the batter equally.
Sprinkle the extra sliced almonds on the top of each mound of raw batter.
Bake at 375° F for 15-20 minutes or until they look just a little town and a toothpick comes out clean.
Original recipe adapted from:
#AlmondPoppyseed #Muffins #AdventuresinEverydayCooking
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