Lemon-Poppy Seed Muffins

Oxmoor House
One large lemon should give you enough rind and juice for this recipe.
1 dozen (serving size: 1 muffin)


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1 1/4 cups unprocessed oat bran
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1 tablespoon grated lemon rind
2 teaspoons poppy seeds
1 (8-ounce) carton lemon fat-free yogurt
1/2 cup low-fat or nonfat buttermilk
1/4 cup egg substitute
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
Cooking spray
1/3 cup sifted powdered sugar
1 tablespoon fresh lemon juice


1. Preheat oven to 400°.

2. Combine first 7 ingredients in a bowl; make a well in center of mixture. Combine yogurt and next 5 ingredients; add yogurt mixture to dry ingredients, stirring just until dry ingredients are moistened.

3. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 20 to 22 minutes or until lightly browned. Remove muffins from pans; place on a wire rack.

4. Combine powdered sugar and lemon juice, stirring mixture well; drizzle over warm muffins.

Created date

April 2008

Nutritional Information

Calories 152
Caloriesfromfat 21 %
Fat 3.5 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.5 g
Carbohydrate 25.9 g
Fiber 1.5 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 135 mg
Calcium 0.0 mg