LEMON POPPY SEED MUFFINS MY FAVOURITE RECIPES PASTIME
Before heading for the recipe, a little knowledge learning, so that it can be passed down from one generation to our next
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| feedguides.site |
Breaded poppies are easy to grow in full sun. As annuals, poppies are only grown from seed and self-sow readily.
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| www.time.com |
They do best sown directly in the desired location in either early spring or late summer/fall to germinate the following spring. ... Seeds should germinate in about a week or two in early spring.
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| chocolate seed |
Chocolate is a seed plant, has a sweet taste, but is more dominant sour taste and slimy in the shell, this plant is thought to originate from the Amazon region, and many grow in Central America, but now, chocolate grows more in the Asian region
DIRECTIONS RECIPES
Preparation time: 20 minutes; Baking time: 20-25 minutes; Makes: 12 x-large muffins or 14 large or 18 Medium muffins; I made 12 extra-large
Preheat the oven to 375°F (190°C) convection ten minutes before using. Grease an extra-large, 12-hole, non-stick muffin tin or use paper cases. If you bake directly the muffins will be very crunchy on the outside.
Points to Note:
Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 375°F (190°C) convection for 28minutes.
INGREDIENTS MUFFINS CHOCOLATE RECIPES
375g (3 cups, 13oz) all-purpose flour
15ml (1 tablespoon) baking powder
2½ml (½ teaspoon) baking soda (bicarbonate of soda)
40g (¼ cup, 1½oz) poppy seeds
1½-2 cups chocolate chips
250g (1¼ cup, 9oz) sugar
2 eggs
400ml (1⅔ cups, 13fl oz) plain whole milk yogurt
125 g (½ cup, 1 stick + 1tablespoon; 8 tablespoons) butter, melted
Zest (rind) of 1 lemon
Extra chocolate chips to top
INGREDIENTS LEMON POPPY SEED MUFFINS RECIPES
1⁄2 cup sweet creamy butter, softened
2⁄3 cup sugar
2 large eggs, separated
11⁄3 cups flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
1⁄4 teaspoon salt
1⁄2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla
DIRECTIONS
- In a large bowl, cream the butter and sugar until fluffy.
- Add the egg yolks, one at a time.
- Beat well after each.
- In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest
With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.- Beat just until smooth
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, 3/4-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
- I sometimes sprinkle the muffin mixture with sugar before putting in the oven just to add a little extra sweetness.
tank you
