Check out the Almond Poppy Seed Muffins calories and how many carbs in Almond Poppy Seed Muffins. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Tuesday, March 31, 2015 at 5:05pm
filed under
Breads
Serving size: 1 piece
Recipe category: Breads
Prep time: 10 min
Cook time: 20 min
Difficulty: Easy
Calories: 183 (9% DV)
Fat: 5g (8% DV)
Carbohydrates: 29g (10% DV)
Protein: 4g (9% DV)
Ingredients: Makes 12 servings (12 pieces)
2/3
cup
2
cups
2
teaspoons
1/4
teaspoon
1/4
teaspoon
3/4
cup
2
1
teaspoon
1/4
cup
2
tablespoons
4
teaspoons
Tip: Click on the ingredient links to learn the nutritional information for all the Almond Poppy Seed Muffins ingredients. The serving size for any ingredient in Almond Poppy Seed Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
for LEMON, replace Almond Extract with: 1 lemon, grated zest and juice Preheat oven to 400F. Grease muffin tins or use paper liners. In a large bowl, whisk the sugar (and lemon zest if using) with flour, baking powder, baking soda and salt. In a large glass measuring cup, whisk the vanilla yogurt, eggs, vanilla, almond extract (or lemon juice if using) and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and quickly whisk to blend. Do not overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups (3/4 full). Drop the pan on the counter to remove any air bubbles. Bake for 18-20 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, then transfer to wire rack. Note: for mini muffins, about 2 Tbsp. batter per cup will fill it and bake 10-14 minutes.