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Lemon-Poppy Seed Muffins

Yield 1 dozen (serving size: 1 muffin)
To save time in the morning, you can prepare the flour mixture in a large bowl the night before, then leave it covered on the counter.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 1/2 tablespoons grated lemon rind
  • 1 tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 1/2 cup honey
  • 3 tablespoons butter, melted
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 tablespoons powdered sugar
  • 2 tablespoons honey
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 184
  • caloriesfromfat 21 %
  • fat 4.2 g
  • satfat 2.2 g
  • monofat 1.1 g
  • polyfat 0.5 g
  • protein 3.5 g
  • carbohydrate 34.3 g
  • fiber 0.6 g
  • cholesterol 26 mg
  • iron 1.3 mg
  • sodium 227 mg
  • calcium 83 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, 1/2 cup honey, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

  3. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 375° for 19 minutes or until muffins spring back when touched lightly in center.

  4. Combine 2 tablespoons powdered sugar, 2 tablespoons honey, and lemon juice in a small bowl. Brush glaze over tops of muffins. Place on a wire rack.