Foodie Blog Roll 2

Showing posts with label Poppy Seeds. Show all posts
Showing posts with label Poppy Seeds. Show all posts

Friday, April 20, 2012

Whole Wheat Lemon Poppy Seed Muffins

Poppy seeds are so cute and tiny. They take a simple lemon muffin and zing it up a little bit.

Whole Wheat Lemon Poppy Seed Muffins

Lemon poppy seed muffins are perfect for spring with their light lemony flavor and their light yellow color. Because these muffins are whole wheat, they are a little darker than regular lemon poppy seed muffins.

Whole Wheat Lemon Poppy Seed Muffins
      makes 8 muffins
      adapted from a bicycle built for two
1 C whole wheat flour
1 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1/3 C + 1 T sugar
Zest and juice from 2 small lemons
1/4 C + 1 T non fat Greek yogurt {I like Chobani}
1 tsp vanilla extraxt
1/4 C canola oil
1 1/2 T poppy seeds

Preheat oven to 400 degrees. 
In a large bowl, mix the sugar with the lemon zest, until the sugar turns a pale yellow color. In the same bowl, mix together the flour, baking soda, baking powder and salt.

In a smaller bowl, mix together the lemon juice, egg, Greek yogurt, vanilla extract and oil, until well combined. Pour the wet ingredients into the dry and mix until just combined. {Do not over mix}. Gently fold in the poppy seeds.

Grease a muffin tin {I use Baker's Joy} or use muffin liners, and pour the batter into the wells. Bake for 15-17 minutes, or until a tooth pick comes out clean.

I love these healthy muffins. They are low in fat and use heart healthy oil instead of butter. They also have the Greek yogurt to help keep them moist and to bump up the protein. And in make them a tad more healthy, I swapped all the regular flour for fiber rich whole wheat. The other thing to note is they aren't too sweet. They are muffins and not cupcakes, after all. So eat up. Now you can feel good about having your muffins and eating them too!

Poppy seeds don't add a lot of flavor to bakes goods. They just add a little SURPRISE and a lot of fun.
And these muffins wouldn't be the same with out them. :)
For other fun poppy seed recipes, try my zucchini walnut poppy seed bread, or my lemon poppy seed cookies!

Monday, August 8, 2011

Zucchini Walnut Poppy Seed Bread

Have you heard? Today is National Zucchini Day! :)
I always wondered when reading other people's blogs how the heck they always know what national food day it is. So I Googled it. I found this awesome site that lists all the American food holidays. You're welcome.  I know you're not supposed to believe everything you read, but first of all, I don't "read." And second, Google is never wrong! :)

Ok, now that I got that out of the way....

Zucchini Walnut Poppy Seed Bread

If you are a fan on facebook, you know that last weekend I gave you the heads up about this bread and going to the farmers market. Look at this amazing zucchini! I also used it in this delicious ratatouille!

I'm glad I got extra zucchini because I have a secret. I made one loaf and was disappointed. I know what you're thinking, "What?! You made something that wasn't wonderfully delicious?! Gasp!"
Well, it tasted good, but I felt like it was a little dry. So....I made another one. The second one- perfection!

I like to use unsweetened apple sauce to replace some of the oil in sweet breads, and the second time I got it just right. It's an easy way to lighten up a bread and make it low fat with out sacrificing moistness.

Zucchini Walnut Poppy Seed Bread
     makes 1 loaf, or 12 muffins
3/4 C whole wheat flour
3/4 C all-purpose flour
1 1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 C sugar
1/4 C vegetable oil
1/2 C unsweetened apple sauce
1 egg
1 tsp vanilla
1 1/2 C shredded zucchini
1/4 C chopped walnuts
1 T poppy seeds

Preheat oven to 350 degrees. In a medium bowl, mix together the flours, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside. In a large bowl, mix together the sugar, oil and apple sauce. Mix in egg and vanilla. Fold in the zucchini. Add the dry ingredients to the wet and stir just to combine. Mix in the walnuts and poppy seeds; do not over mix. 
Spray a loaf pan with bakers joy and pour batter into pan. Bake for 45-50 minutes, or until tooth pick comes out clean (or to your liking). Cool pan on its side on a cooling rack. Serve.

The poppy seeds give this bread a little something extra and the walnuts, well, I just can't have zucchini bread with out them!

This is excellent served warm and it's also great out of the fridge (think chilled cake!). These recipe would also make wonderful muffins. Happy Zucchini Day!

click to print

Thursday, April 21, 2011

Lemon Poppy Seed Cookies

I surprised hubby last night with these cute little lemon poppy seed cookies!

Lemon Poppy Seed Cookies

Last week in New York, he got a piece of lemon poppy seed pound cake (yum!) and it was at that point that expressed his LOVE for lemon poppy seed muffins and such. :) I really like it when he expresses 'love' for something because it gives me a chance to surprise him later....enter BEST WIFE IN THE WORLD! haha I'm kidding- kind of.

I thought with Easter just around the corner, I would give you something sweet for the grown up's to eat while the kids are egg hunting!

They kind of look like eggs on these little twigs. These are so deliciously lemony and lightly sweet, go ahead and have one before dinner - you won't spoil your appetite! :) I halved Martha Stewart's recipe since there are only two of us, then adapted it. This made 18 small cookies.

Lemon Poppy Seed Cookies
1 Lemon, juice and zest
1 stick of butter, unsalted, divided in half
1 C all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2/3 C sugar
1 egg, lightly beaten, then halved
1 tsp vanilla extract
1 T poppy seeds, plus more for sprinkling

Preheat oven to 350 degrees. In small sauce pot, bring lemon juice to a simmer, then add 1/2 of the butter. Stir until melted, then remove from heat. Meanwhile, in a medium bowl, whisk together the flour, baking powder and salt. In another bowl, mix the sugar and remaining 1/2 stick of butter together. Crack egg into a small bowl and lightly beat; add 1/2 to sugar mix. Mix in lemon butter. Stir everything to combine, until pale yellow. Mix in the vanilla and most of the lemon zest (reserve a little for the tops of the cookies). Mix in the flour mixture and poppy seeds. Refrigerate for about 20 minutes.
Roll dough into 18 balls and place on baking sheet. Top with remaining lemon zest and poppy seeds. Bake for 9-10 minutes, or until the bottoms are just browned. Cool on wire rack and store in airtight container. 
This dough was really sticky for some reason, but it did rain ALL day yesterday, so that may have had something to do with it. Regardless, make sure you refrigerate it before trying to put it on the baking sheet. 

What's your favorite Easter dessert?
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