Orange Poppyseed Muffins
Yield
24 muffinsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 ¼ | cups |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | cup |
poppy seed
|
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
vegetable oil
|
|
| 1 ½ | cups |
orange juice
|
|
| 2 | teaspoons |
orange extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 532 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 59 | ml |
poppy seed
|
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
vegetable oil
|
|
| 355 | ml |
orange juice
|
|
| 1E+1 | ml |
orange extract
|
*
|
Directions
Stir together flour, sugar, baking powder, salt and poppyseeds and set aside.
Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened.
Divide batter into 24 greased muffin cups.
Bake at 350℉ (180℃) for 25 to 30 minutes or until golden brown.
