Poppy Seed-Ginger Muffins
You can never have too many morn meal recipes, so give Poppy Seed-Ginger Muffins a try. This recipe serves 180. This recipe covers 0% of your daily requirements of vitamins and minerals. One portion of this dish contains about 0g of protein, 1g of fat, and a total of 27 calories. A mixture of milk, orange zest, cake flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Prepare Muffins: Preheat oven to 35
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy.
Add egg yolks, 1 at a time, beating just until blended after each addition.
Stir together flour and next 2 ingredients. Stir together milk and next 3 ingredients.
Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Stir in poppy seeds. Spoon into lightly greased 12-cup muffin pans, filling three-fourths full.
Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; transfer to wire racks.
Prepare Glaze: Stir together powdered sugar and orange juice.
Drizzle over warm muffins.