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Lemon Poppy Seed Muffins

User Rating 4 Star Rating (5 Reviews)

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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

Total Time: 33 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

User Reviews

Reviews for this section have been closed.

 5 out of 5
awesome, Member vanessahstarr

My son and I thought the lemon poppy seed muffins were so delicious. Plus iI liked the fact that they were a healthier version...you would never know it and my son is picky! I can't wait for my husband and 2 other kids to try them! I would let people know that you use about 2 med-lge lemons, so they know how many to buy or have on hand. I used Chia seeds, (I didn't have poppy seeds) and it was the same as using poppy seeds.

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