Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins Recipe
Oxmoor House
These muffins are the perfect way to start your day. They're so delicious, they also make a great afternoon snack.

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 154
Fat 3.1 g
Satfat 1.6 g
Protein 3.5 g
Carbohydrate 28.3 g
Cholesterol 24 mg
Iron 1.1 mg
Sodium 303 mg
Caloriesfromfat 18 %
Fiber 0.6 g
Calcium 101 mg

Ingredients

1 3/4 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon rind
1 tablespoon poppy seeds
1 1/4 cups low-fat buttermilk (1%)
2 tablespoons butter, melted
1 large egg, lightly beaten

Preparation

Preheat oven to 400°.

Place 12 muffin cup liners in muffin cups.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into prepared muffin cups, filling 3/4 full. Bake at 400° for 20 to 22 minutes or until golden brown.

Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely.

Note:

Oxmoor House Healthy Eating Collection

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note