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
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!
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Recipe: Apricot and ginger muffins | FOOBY
Sweet – and a little bit spicy too. Apricots may take the starring role in these muffins, but the addition of ginger gives them a touch of exotic spiciness that makes this a truly five-star dessert.
Carrot & Poppy Seed Muffins - Recipe
Ingredients:
1 cup self raising flour
3/4 cup brown sugar
1 tbs ground cinnamon
2 eggs
2/3 cup olive oil
3-4 carrots
1 1/2 tbs poppy seeds
2/3 cup icing sugar
1 tbs orange juice
Fluffy POPPY SEED CAKE Recipe
This fine poppy seeds cake is prepared fast and easy. It tastes delicious and is very fluffy. I recommend to serve this cake fresh (same day) and together with whipped cream. Then it tastes best.
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Track 1: Exosphere (Barrie Gledden / Steve Dymond / Jason Pedder)
Track 2: Ether (Nigel Glockler)
Recipe:
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Ingredients:
- 5 egg yolk
- 5 egg white
- 1 cup (150 g) powdered sugar
- 1.2 cup (150 g) cornstarch
- 1.2 cup (150 g) ground poppy seeds
- 3/4 cup (100 g) cake flour
- 1/2 cup (100 g) sugar
- 1/2 cup (125 ml) sunflower oil
- 1/2 cup (125 ml) water
Apricot glaze:
- 0.4 cup (125 g) apricot jam
- 1/4 cup (50 g) sugar
- 1/5 cup (50 ml) water
- 1 tbsp lemon juice
Baking:
- Springform pan Ø 10 inch (26 cm)- greased and floured
- preheat oven at the beginning
- 356°F (180°C)
- bake for about 45 minutes- let cool down on a grid
Tips for preparation:
- add oil and water gradually, alternating and spoon by spoon
- Tastes best fresh and with whipped cream
Cooking with Scott - Wholemeal Muffins with Apricot Jam Filling
Cooking with Scott
Winter Edition
Learn how to make Wholemeal Muffins with Apricot Jam Filling
Lemon and poppy seeds muffins. Vegan muffins with lemon and poppy seeds
Vegan lemon and poppy seeds. Subscribe for more videos and vegan recipes!
INGREDIENTS
Plain flour 260 g
Cane sugar 170 g
Corn starch 40 g
Vanilla sugar 20 g
Poppy seeds 10 g
Bicarbonate of soda 1/4 tsp
Baking powder 16 g
Organic lemon zest
Apple cider vinegar 1 tsp
Organic lemon juice 40 g
Oat milk 220 g
Melted vegan butter 125 g
Agave syrup and lemon juice.
INGREDIENTI
Farina 260 g
Zucchero di canna 170 g
Amido di mais 40 g
Zucchero vanigliato 20 g
Semi di papavero 10 g
Bicarbonato 1/4 di cucchiaino
Lievito, 16 g
Buccia di limone biologico grattata
Aceto di mele 1 cucchiaino
Succo di limone biologico 40 g
Latte di avena 220 g
Burro vegan sciolto 125 g
Sciroppo di agave e succo di limone
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Please watch: Double baked chocolate and coconut vegan cake with coconut cream filling
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