Lemon-Poppy Seed Muffins

Lemon-Poppy Seed Muffins Recipe
HOWARD L. PUCKETT
Tips: Grate only the yellow-colored part of lemon rind. Grate rind before extracting juice. Make these Lemon-Poppy Seed Muffins ahead, and freeze.

Yield:

1 dozen

Recipe from

Nutritional Information

Calories 179
Caloriesfromfat 25 %
Fat 4.9 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 2.2 g
Protein 3.7 g
Carbohydrate 30.5 g
Fiber 0.7 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 172 mg
Calcium 73 mg

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 (8-ounce) carton lemon low-fat yogurt
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 400°.

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.

Spoon batter into each of 12 muffin cups coated with cooking spray.

Bake at 400° for 14 minutes or until golden. Remove muffins from pan immediately; place on a wire rack.

Note:

November 1996
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