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Poppy Seed Orange Muffins Recipe

When our whole family has the day off together, we like to start our day with muffins for breakfast. This recipe made me a runner-up winner in the baked goods division at our county fair.

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Poppy Seed Orange Muffins Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

15 15 30

Ingredients

2/3 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) plain yogurt
1/4 cup thawed orange juice concentrate
1 tablespoon grated orange peel
1 teaspoon orange extract
2-2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1 teaspoon salt

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange peel and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened.
Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.

Nutritional Facts 1 serving (1 each) equals 224 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 319 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Poppy Seed Orange Muffins in Best of Country Breads , p16

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas