Almond Poppy Seed Muffin #deliciousfood #muffins #foodlover #muffincake #yummycake #yummymuffin
Easy bake Almond Poppy Seed Muffin:
You'll need: 1 cup water
1/4 cup vegetable Oil
1 egg
Heat: Oven 400 or 350 'F. Line muffin pan with paper baking cups or
lightly grease.
Stir: together water, oil, egg and the muffin mix until blended.
fill muffin cups 2/3 full. . for loaf, spread batter into lightly
greased loaf pan.
Bake: 17- 19 minutes until golden brown. cool 5 minutes , loosen and
remove from pan.
[No Music] How to make Lemon Poppyseed Muffins
遠藤商事 ブリキマフィン型
(JP)
Microplane ミディアムゼスター MP-051
(JP)
ブラウンシュガーファースト 有機アップルソース
(JP)
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Ingredients:
300g all purpose flour
230g apple sauce
300g coconut milk
zest and juice of 2 lemons
2 tbsp poppyseed
1 tbsp baking powder
Instructions:
1. combine all the ingredients together in a bowl.
2. mix the mixture and pour it into a baking tin.
3. bake at 350F/180C for 30 min
*this recipe is super healthy. If you want to bake normal vegan muffins, try the recipe below.
300g all purpose flour
70g oil (it doesn't matter what kind of oil you use. but try to use less flavor one.)
150g sweetener (liquid sweetener is easier to make but...who cares.)
300g coconut milk
zest and juice of 2 lemons
2 tbsp poppyseed
1 tbsp baking powder
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I often use iHerb to get organic ingredients.
HP :
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
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「材料」
薄力粉 300g
アップルソース 225g
ココナッツミルク 300g
レモンの皮 2個分
レモン果汁 2個分
ポピーシード 大さじ2
ベーキングパウダー 大さじ1
「作り方」
1、全ての材料をボウルに入れて軽く混ぜます。
2、マフィン型に流し入れます。
3、180℃で30分焼きます。
※かなりヘルシーなヒッピーマフィンですので、通常の体に悪い(笑)マフィンを作りたい方は下記材料で作ってくださいね。
薄力粉 300g
オイル 70g(味と香りにクセのないものを選んでください)
甘味料 150g(種類は問いません。液体の方が作りやすいかな)
ココナッツミルク 300g
レモンの皮 2個分
レモン果汁 2個分
ポピーシード 大さじ2
ベーキングパウダー 大さじ1
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Equipments & etc:
Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic:RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 / RSS TP-243 Ground-Level Tripod
Software : Adobe Premiere Pro CC
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The Gluten-Free POPPY Seed BAR - Recipe!
Music: Philip E Morris
Song title: All I Love
p.s. instead of almonds I added a mixture of nuts
#GlutenFree #PoppySeed #EnergyBar
Low Carb Lemon Poppy Seed Muffins | Organixx Recipe
If you love lemon, you'll love this healthy keto muffin recipe. Perfect for when you're following a low-carb eating plan and are craving some baked goods. To learn more about the anti-aging ingredient used in these Low Carb Poppy Seed Muffins, go here:
If you're used to eating sweets, following a low-carb diet can sometimes be a challenge. While we don't advise eating baked goods and other sweet treats on a regular basis, it's nice to have an easy keto dessert recipe on hand for when you really need it.
This low carb keto muffin recipe made with almond flour has the added zing and health-boosting benefits of lemon. It also calls for mineral-dense poppy seeds, which contain significant amounts of calcium, phosphorus, iron, and zinc.
As an anti-aging, joint-soothing bonus, we've also added collagen powder to these keto poppy seed muffins. Collagen helps maintain the structure and integrity of skin, hair, nails, muscle tissue, bones, tendons, and more. Our Organixx Clean Sourced Collagens includes targeted nutrients such as zinc, vitamin C, and vitamin B6 which enhance the bioavailability and potency of collagen.
Is this the best keto muffin recipe ever? You'll have to watch to the end to get the verdict of Katrina's son, Jeremy, who always gives his honest opinion of his mom's recipes. ????
To download a printable recipe for these Low Carb Lemon Poppy Seed Muffins, go here:
And while you're there be sure to check out other recipes in our Recipe Library. We've got healthy, whole-food recipes that fit into a variety of eating styles including keto/low-carb, gluten-free, vegan and vegetarian... plus plain-old delicious, good-for-you recipes that the whole family will enjoy.
There’s more healthy and easy to make recipes on Organixx’ YouTube channel, so subscribe to get the latest.
Enjoy :-)
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If you're looking for more healthy recipes, you can find our Recipe Library here:
And make sure to SUBSCRIBE to our channel, as we will be publishing new, healthy recipes every week.
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We are 100% committed to using the purest, non-GMO and USDA-certified organic ingredients wherever and whenever possible!
With Organixx, you can be certain you’re getting only the best natural supplements that can truly benefit your health.
Subscribe to our YouTube Channel to watch weekly videos that’ll explain more about how your body works, what are the best whole food supplements, how to know which supplements to choose, simple & healthy recipes to make at home, and much more.
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Vegan Mix-In Muffins | Freshly Made | Whole Foods Market
Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here
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Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips
Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries
Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
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[TITLE]
Vegan Lemon Poppyseed Muffins
#chattingwithchops #veganmuffines #lemonmuffins
Welcome to Chatting with Chops
My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and / or low calorie bakes.
I also have a fun new travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.
Vegan Lemon PoppySeed Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons poppyseeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan milk - I used almond, at room temperature
1 stick (113 grams) unsalted vegan butter, melted and cooled
2 ounces unsweetened apple sauce at room temperature
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lemon zest
For the glaze:
1 cup (125 grams) powdered sugar
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
In a small bowl whisk together the vegan milk, vegan butter, applesauce, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.Divide evenly among the muffin tin cups.
Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 20 minutes. Let cool until barely warm.
Serve or store in an airtight at room temperature for 3 days. Muffins can also be frozen in an airtight container for up to 3 months.
Make the glaze:
In a small bowl, combine the sugar and lemon juice with a fork until a smooth and thick glaze forms. Drizzle or dip each muffin top with the glaze. Let set before serving.
email - chattingwithchops@gmail.com instagram : chattingwithchops
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Thanks for watching.