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
