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Lemon Poppy Seed Muffins

By Fiona Haynes, About.com

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Fiona Haynes
Boost the nutritional value of muffins by substituting some of the flour with whole wheat flour, and using a neutral-tasting oil instead of butter. This way, you add a little fiber and reduce the amount of saturated fat and cholesterol in your muffins. Enjoy these lemon poppy seed muffins as a breakfast treat or enjoy one with afternoon tea.
Prep Time: 15 minutes
Cook Time: 18 minutes
Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup fat-free vanilla yogurt
  • 1/4 cup canola oil
  • 1 tsp lemon extract
  • 1/3 cup lemon juice
  • 1 tbsp lemon zest
Preparation:
Preheat oven to 400 degrees

Whisk dry ingredients in a large bowl. In a medium bowl mix egg, yogurt, oil, lemon zest, lemon juice and lemon zest. Make a well in the center of the dry ingredients.

Fold in wet ingredients until just moist. Spoon into a lined 12-cup muffin pan (or one sprayed with nonstick cooking spray).

Bake for 15-18 minutes.

Makes 12 muffins

Per Muffin: Calories 161, Calories from Fat 27, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 251mg, Carbohydrate 29.8g, Fiber 1.6g, Protein 3.8g

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