Lemon Poppy Seed Muffins

Poppyseeds add flavor and texture to these low-fat muffins. Enjoy them at breakfast or try them as a snack or for dessert.

Lemon Poppy Seed Muffins Enlarge Image
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6 users rated this recipe an average rating of 2.5
Makes:
12 servings
Prep:
15 mins
Cool:
5 mins
Bake:
20 mins to 25 mins 375°F
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Lemon Poppy Seed Muffins

Ingredients
1 3/4
1
tablespoon poppy seeds
2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup fat-free milk
1/4
cup refrigerated or frozen egg product, thawed, or 1 beaten egg
1/4
cup cooking oil
2
tablespoons coarse sugar

Directions

  1. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
  2. In a medium mixing bowl stir together flour, granulated sugar, the poppy seeds, lemon peel, baking powder, and salt. Make a well in the center of flour mixture.
  3. In another medium bowl combine milk, egg product, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with coarse sugar.
  4. Bake in a 375 degrees F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Serve warm.

Nutrition Facts

(Lemon Poppy Seed Muffins)
    Per serving:
  • 159 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 153 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 11 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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