Teresa's Recipes
Delightful Poppy Seed Muffins
Indulge in these delightful poppy seed muffins, where light, fluffy textures meet the subtle crunch of poppy seeds. With a hint of vanilla and a touch of sweetness, these muffins are perfect for breakfast or as a quick snack. Traditionally enjoyed in various cultures, poppy seeds are known for their nutty flavor and health benefits. These muffins are not just a treat for the palate but also a nod to the timeless traditions of baked goods that have graced tables for generations.
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Sugar
- 2 tablespoons Poppy seeds
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Milk
- 1/3 cup Vegetable oil
- 1 large, beaten Egg
- 1 teaspoon Vanilla extract
Dietary Notes
- Servings: 12
- Dish Type: Breakfast/Snack
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 180
- Fat: 7g
- Carbs: 27g
- Protein: 3g
- Sodium: 150mg
- Sugar: 8g
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, sift together the flour, sugar, poppy seeds, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, vegetable oil, beaten egg, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
- Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- For a lemony twist, add the zest of one lemon to the batter.
- You can also substitute half of the milk with Greek yogurt for added moisture and protein.
- These muffins can be frozen for up to 3 months; simply thaw before enjoying.