When prepared in an Instant Pot®, polenta becomes high tech! You can follow the directions for this recipe exactly to make a full supper, or you can just make the polenta in the Instant Pot®. A raised trivet is required.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups applesauce
- 1 cup white sugar
- ½ cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 ½ cups all-purpose flour
- ½ cup poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 170 mg |
| Sugars | 21 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe I reduced sugar to 3/4 cup. Soaked the poppyseeds in boiling water until cooled. Drained them. Did not add the milk because batter seemed a good texture without it. Great rise. Good texture. Baked 15 minutes. Had 16 muffins. I used 2tsp lemon extract. Added 1tsp salt. I took to a meeting and everyone loved them
I made these according to the recipe. They were heavy and rather bland in flavor.
I rate it 4/5 stars because you could really taste the orange flavor and it was very sweet but we made a few mistakes that didn’t make it taste very good.
Not much taste. Stale after one day, because of the low- fat content. They were much better right away, warm from oven, but even then, could have had more taste.
Good flavor but needs some butter or oil in the batter. They stuck to the cup cake paper. I added raisins & chocolate chips.
The only change I made was lemon extract instead of orange, because it was what I had in my cupboard. These are very good!
This recipe needs some adjustments. The texture was good, but 1tsp each of baking soda and baking powder was too much – it was the main flavor of the muffins. 3tbsp of poppyseeds was about right, so 1/2c would probably be way too much. I did substitute 1tsp lemon juice and 1tsp orange peel for the orange extract.
The texture of these muffins is nice. especially since they don’t require any oil or butter. I added 1/4 tsp salt and decreased the poppy seeds to 1/4 C and it was still a LOT of poppy seeds. I didn’t really like the flavor of the orange extract in these muffins- at the very least I think I’d add some zest if making again. Also, the batch made 22 regular-size muffins rather than the 12 the recipe states.