Citrus Poppyseed Muffins

 I feel like its been forever since I have posted a recipe (probably because it has been)
This morning I really wanted to make something nice for the gang for breakfast, and I really have been craving lemon poppyseed muffins lately so the choice was clear. So, I went onto Pinterest to see if I could find any recipes that called for the ingredient I had on hand, I found this one on Sally's Baking Addiction and changed it a little so it would fit my needs. After the end result received lots of positive reviews I decided to share them with you.

Ingredients

2 1/3 cups  all-purpose flour

1/4 cup sugar

1/2 lightly packed brown sugar

3 Tablespoons poppy seeds

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup salted butter, melted

juice and zest of 2 medium lemons

juice and zest of 1 orange

2 large eggs, at room temperature

1/2 cup Greek or regular yogurt( I used Greek honey yogurt)

1/4 teaspoon vanilla extract

1 teaspoon almond extract

 sugar, for sprinkling on the top of the muffins

Instructions:

Preheat oven to 350f

In a large bowl whisk together the flour, sugar, brown sugar, poppyseeds, baking powder and baking soda. In a medium sized bowl add the melted butter, the orange and lemon juice and zest, the two eggs, the yogurt and the extracts. Using a whisk mix until everything is well combined.

Add the butter mixture to the flour mixture, and stir with a wooden spoon or a similar kitchen tool until the ingredince  are completely combine. Try not to over stir, because it can make the muffins stiff.

Now you will want to spray your muffin tin with your favorite baking spray(I use Pam)

Next, spoon the batter into the muffin tin, fill them to the top.
Bake for 10-15 minutes until the tops start to crack, and a tooth pick comes out clean.
Remove the muffins from the tin and cool on a cooling rack for five to ten minutes.
I would highly recommend serving these while they are still warm, the butter melts so nicely and I think the citrus flavor is more prominent when they are warm.

Poppyseed muffins have been my favorite for as long as I can remember, but I haven't had homemade ones in way to long. I think two three years ago I made grapefruit poppyseed ones. Anyway, these were so yummy, and actulay very photo friendly.

What is your favorite kind of muffin?
I would love to know!
I hope you all have a wonderful day!
Anna.

21 Day Fix Banana Muffins

Hello Everybody!
I'm sorry I haven't put any new posts up in long time:( And yes I'm still alive.
Any who, my mom and I have been doing The 21 Day Fix, yay! So I have been trying to find some healthy recipes that don't sabotage all our hard work. And no these muffins aren't the most beautiful things in the world, but after thinking that this sort of thing is completely of limits they are a nice change. And the guys love them to.

What You Need:

3 Ripe Bananas
2 Eggs
3/4 Cups Quick Oats
2 Scoops Vanilla Shakeology,
2 Tablespoons Honey
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon ground ginger

What To Do:
Preheat you're oven to 350. Line you're muffin tin, I would highly recommend using foil cup liners instead of paper, the paper tends to stick leaving a papery mess on you're muffins.or grease it with coconut oil.
Place all the ingredients in you food processor or blender. Blend until all the batter is smooth a few of the oat may not blend completely which is perfectly fine.
After the batter is all blended divide it evenly between the muffin cups.
Bake for 12-15 minutes, or until a toothpick comes out clean.

 Let the muffins cool for a couple of minutes then remove from the tin and place on a cooling rack.
I hope you guys enjoy this recipe.
Have a great week.
Anna




 

Blueberry Muffns

These blueberry muffins are light, soft and so good.

they are very simple and perfect for breakfast.

 3 eggs
3 cups milk
3/4 cups oil
6 cups all-purpose flour
3/4 cups sugar
3 Tablespoons baking powder
1 1/2 teaspoon salt.
3 cups blueberries
Heat oven to 350. Grease bottoms of muffin cups, i like to use the nice little paper muffin liners.

 
 Beat eggs: stir in milk and oil.

 In seperat bowl wisk together flour, sugar and baking powder.

 Add the egg and milk mixture to the flour, mix just until flour in mostened. Batter might be a little lumby which is perfectly normal.

 Fold in the blueberries.

 Fill muffin cups 2/3 full

 bake for 15 to 20 minutes depending on your oven. until golden brown.

 Remove from pan Immediately.

 Serve muffins hot.

Enjoy.

Anna's Banana Muffins

These Muffins are so simple and so good. I got the recipe from my moms old Better Homes and Gardens cook book, and gave it a face lift.
1 3/4 Cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2/3 Cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon 
1/3 cup shortening
2 eggs
2 Tablespoons Milk
1 cup mashed ripe Banana
1/4 chopped nuts
Preheat the oven to 350

 Stir together the flour, baking powder, baking soda and the nutmeg and cinnamon. Set aside.

  In a mixing bowl beat sugar and shortening till it's light, scraping the sides of the bowl often.

Add eggs and milk, beat till smooth. Add flour mixture and banana alternately to cream mixture, beating till smooth after each addition. Fold in nuts.

 Fill muffin cups about 3/4 full, bake for about 8 minutes, (more or less depending on your oven) or until wooden pick inserted near center comes out clean. Remove from pan and enjoy warm or cold.

This recipe makes one dozen, so I usually double it.