Poppy Seed Orange Muffins Recipe

4 1 1
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Poppy Seed Orange Muffins Recipe

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4 1 1
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup 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 mixing 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 dry ingredients; 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.
Originally published as Poppy Seed Orange Muffins in Best of Country Breads 2000, p16

Nutritional Facts

1 each: 224 calories, 9g fat (5g saturated fat), 49mg cholesterol, 319mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup 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
  1. In a mixing 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 dry ingredients; 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.
Originally published as Poppy Seed Orange Muffins in Best of Country Breads 2000, p16

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TSaraSnow User ID: 3668893 120449
Reviewed Aug. 20, 2012

"I liked the texture and taste. This is a very pleasant muffin."

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