Tag Archive for "poppy seeds" - Simple Everyday Food

grapefruit poppy seed muffins

Posted by :Amy On : March 20, 2015

Tags:breakfast, glaze, grapefruit, muffins, poppy seeds

So the other day we had a real life FRIENDS episode played out in our house.

For all you FRIENDS fanatics, remember the episode where Phoebe’s smoke detector started beeping so she thought taking the battery out would fix it but the stupid thing kept on beeping anyway? Then she got so mad she whacked that thing into pieces but the smoke detector still refused to die?

Yeaaaaaaah. That totally happened this week. Our smoke detector in the spare room started beeping one morning while we were getting ready for work, but after a half hour of beeping, it stopped. On the way back from the gym that day, I asked the mister if we should stop by the store to get batteries for it… he figured since it had stopped beeping, we should be fine… NOT.

PSA: If your smoke detector ever ever ever beeps, please please please for your own insanity’s sake, CHANGE THE BATTERIES. Seriously.

Because later that evening, the dang thing started beeping again. Brian ripped the thing off the ceiling and guess what? It kept beeping. We then decided that maybe taking the battery out would maybe fix the problem… except it didn’t. So we tossed it in the garage, hoping to be able to sleep in peace without getting woken up by the fire department (you know, like how they woke Phoebe up because she tossed hers down the trash chute?).

But wait, it gets better! Five minutes after we laid down, the smoke detector in the hallway started beeping… no joke. Seriously. It’s like they talk to each other…

“Hey hallway detector! I’m getting banished to the garage so keep the beeping going!” Ugh.

Needless to say, we had a terrible night’s sleep (we were just too lazy to get back out of bed to rip the other one off), and we woke up super grouchy.

You know what would’ve made my morning a little bit more tolerable? These muffins.

They’re so citrusy and so easy to make! Each bite you take is like taking a bite of summer – light, sweet, and tangy all rolled into one, each double dunked – yes! double dunked – into a sweet glaze that will make you want to lick the bowl clean.

So the moral of the story is this: either 1) always change your smoke detector’s batteries when daylight savings time comes around like you’re supposed to, or 2) always keep a spare battery around the house.

But if you don’t and your smoke detector beeps at you all night, I sure hope you have these on hand for the next morning… you’ll need it.

If you’re looking for other breakfast items, you can check out where I keep all my other breakfast recipes here.

grapefruit poppy seed muffins

2015-01-30 17:20:29

Save Recipe

For the muffins

2/3 cup granulated sugar
Zest from 1 large grapefruit (plus more for garnish, if desired)
1/3 cup vegetable oil
1/8 cup poppy seeds
2 teaspoons grapefruit juice
2 teaspoons vanilla extract
1 large egg, at room temperature
2 and 1/2 cups all-purpose flour
3 and 1/2 teaspoons baking powder
1 teaspoon salt
1 and 1/4 cups milk

For the glaze

4 tablespoons unsalted butter, melted and cooled
2 and 1/2 cups powdered sugar
1 teaspoon vanilla extract
4~5 tablespoons grapefruit juice

Instructions

Preheat oven to 350 degrees. Thoroughly spray 15 muffin tins with cooking spray, set aside.
In the bowl of an electric mixer, combine the sugar and grapefruit zest. Rub together with your fingers until fragrant. The texture should resemble somewhat like wet sand.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Add in the oil, poppy seeds, grapefruit juice, vanilla, and egg. Mix on low speed until just combined. Alternately, add in the flour mixture and milk, starting and ending with the flour mixture until just combined. Do not overmix.
Using a medium cookie scoop (about 1.5 tablespoons), fill each well with muffin batter, about 2/3 full. Bake for 17-20 minutes, or until an inserted toothpick comes out clean. Cool for 5 minutes before removing them onto a cooling rack to cool completely.
While muffins are cooling, make the glaze: combine all the glaze ingredients in a medium bowl. Dip the tops of each cooled muffin in the glaze and return it to the cooling rack. Let glaze set for 10 minutes, then dip the muffins in the glaze again for a thicker coating of glaze. Top with additional grapefruit zest, if desired. Muffins can be stored in an airtight container for up to 5 days.
Makes 15 muffins

By Simple Everyday Food

Adapted from Girl Versus Dough

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card

Recipe adapted from Girl Versus Dough

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

Sharing is caring!

lemon poppy seed muffins

Posted by :Amy On : August 29, 2014

Category: Breakfast

Tags:breakfast, lemon, muffins, no mixer required, poppy seeds

I am determined to make as many lemon-flavored recipes as I can before the summer ends. In case you missed it, here are some of the “summery” recipes I have made within the past 3 months:

overnight blueberry sweet rolls with lemon glaze

lemon poppy seed loaf cake

lemon gooey bars

And now I present to you: lemon poppy seed muffins!

My breakfast eating habits seem to go in phases. I tend to eat a lot of the similar things for breakfast weeks in a row, then I’ll get sick of it, move on to something else, and eat that for a few weeks until I get sick of that and find something else to obsess over. A few weeks ago, I was eating breakfast burritos every morning like they were going out of style, then it was smoothies.

Lately, it’s been muffins. Specifically, homemade muffins.

These muffins are not only delicious and require no fancy electric mixer, but they also freeze very well, meaning that you can make them in huge batches, freeze them, and reheat them in the mornings when you’re rushing out the door. What I have been doing is taking a few out to thaw out in the fridge overnight, then heating them up in the microwave the next morning.

Reheating them doesn’t take away any of the textures of flavors! The insides remain moist while the muffin tops remain crunchy thanks to the sparkling sugar topping (the best part of a muffin!). Every bite is is citrusy and lemony, while the earthy poppy seeds pop in your mouth. The different textures create a delicate balance, like a well-rehearsed dance in your mouth… are you salivating yet?

One thing to note before making these is to make sure everything is at room temperature. Make sure your melted butter is not scorching hot and has cooled down prior to adding the eggs – unless you’re a fan of scrambled eggs in your lemon poppy seed muffins…. the batter will also be pretty thick, so roll up your sleeve and use those muscles! BUT – do not overmix! Overmixing will cause the muffins to be dense and dry and not as tasty.

Fill the muffin tins about 3/4 full and generously sprinkle the tops with some sparkling sugar. If you do decide to freeze them, throw them in the microwave and heat until the insides are completely heated through prior to serving.

lemon poppy seed muffins

2014-06-21 13:48:48

Save Recipe

Ingredients

2/3 cup granulated sugar
Zest and juice of 1 lemon, separated
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain Greek yogurt
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled
2 tablespoons poppy seeds
sparkling sugar, optional

Instructions

Preheat oven to 400 degrees. Line a muffin pan with liners and set aside.
In a large mixing bowl, rub the sugar and lemon zest together with your fingertips until fragrant (or until the sugar granules are moist). Add in the flour, baking powder, baking soda, and salt. Mix until combined.
In a separate bowl, thoroughly whisk the Greek yogurt, eggs, vanilla, lemon juice, and melted butter together. Pour the liquid mixture into the flour mixture and stir just until combined. DO NOT OVERMIX (the batter will be thick). Gently stir in the poppy seeds. Divide the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle tops with sparkling sugar, if desired.
Bake for 16-18 minutes until the tops are just starting to brown, or until an inserted toothpick comes out clean. Remove from oven and let cool for 10 minutes before removing them onto a wired cooling rack to cool completely.
Muffins can be stored in an airtight container for up to 5 days at room temperature, or frozen to be eaten at a later date.
Yield ~15 muffins

Notes

If reheating the frozen muffins, each microwave is different so the time it takes to reheat may differ.

By Simple Everyday Food

Adapted from Two Peas and Their Pod

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card

Recipe adapted from Two Peas and Their Pod

Sharing is caring!

lemon poppy seed loaf cake

Posted by :Amy On : June 20, 2014

Category: Breakfast

Tags:breakfast, cake, lemon, no mixer required, poppy seeds

Has anyone else been sucked into the World Cup frenzy? Just like any other major international sporting event, the World Cup is one that I always look forward to, and this year was no exception.

My sister and I got into soccer way back in 2002. Unlike the U.S., every time the World Cup rolls around, it’s a big deal in Taiwan – all sorts of World Cup-related merchandise can be seen around every street corner. My sister and I’s favorite team (even til today) is Germany. I remember we’d set our alarms and wake up at 3 a.m. to watch them play. Because we lived in a small apartment, we’d tip toe around the house in the middle of the night, trying to rub the sleepiness away from our eyes, and muting the TV because we were afraid to risk waking up our parents and getting sent back to bed. We’d watch in silence, whispering to each other during the game, and silently cheer on our team. After the game was over, we’d put the remote right where we found it and sneak back into bed, waking up the next morning tired and exhausted (yeah, we had it down to a science).

Sounds crazy, but at that time, it was all so worth it.

For the past two World Cup games, I had to watch them by myself here in the U.S. while my sister caught the games back in Taiwan. We still watch the games, text each other about the results, and cheer on our team together. Some things just never change.

Now, onto this recipe..

Can I just say how good this loaf cake is? The cake itself is soft and moist, the lemons give it a sweet yet tangy flavor, and the poppy seeds inside almost pops in your mouth. None of the flavors are heavy and overpowering – every component does its part to make this a light, summery recipe. The glaze on top is really optional, although I do highly recommend it as it adds an extra punch of lemon flavor to it, and the fact that no on ever turns down a layer on yummy sugary glaze on top of any kind of dessert.

The best part? You can eat it for breakfast, as a afternoon (or mid-morning) snack, or even as a light dessert after dinner. I placed it under the “breakfast” category simply because I ate it more for breakfast as opposed to dessert, even though no one ever said you can’t eat cake for breakfast…..

lemon poppy seed loaf cake

2014-06-20 10:58:01

Save Recipe

For the cake

2 cups all-purpose flour
2 tablespoons poppy seeds
1 and 1/2 tablespoons lemon zest
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon vegetable oil
1 egg, at room temperature
1 tablespoon vanilla extract
2/3 cup granulated sugar
1/3 cup plain Greek yogurt
2 tablespoons fresh lemon juice
6 tablespoons milk

For the glaze

4 tablespoons powdered sugar
1/4 teaspoon almond extract
1 teaspoon milk
1/2 teaspoon lemon zest

Instructions

Preheat oven to 350 degrees. Coat a 9x5" loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
In a large bowl, combine the oil, egg, and vanilla extract. Mix to combine. Then whisk in the sugar, yogurt, and lemon juice until thoroughly incorporated. Alternate between adding the flour mixture and the milk (I added 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, then the remaining 1/3 of the flour).
Pour the batter in the loaf pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. If you notice the top is browning too fast, cover the pan with a tented tin foil after the first 30-40 minutes.
Cool the pan for at least 15 minutes, then turn onto a wired cooling rack to cool completely.
While the cake is cooling, prepare the glaze by whisking all the glaze ingredients in a small bowl. Drizzle over the top of the cooled caked. Cake may be sliced and stored in an airtight container for up to 5 days.

By Simple Everyday Food

Adapted from Amy's Healthy Baking

Simple Everyday Food https://www.simpleeverydayfood.com/

Wordpress Recipe Plugin by Recipe Card

Recipe adapted from Amy’s Healthy Baking

Sharing is caring!