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Lemon-Poppy Seed Muffins

HOWARD L. PUCKETT
Yield 1 dozen
Tips: Grate only the yellow-colored part of lemon rind. Grate rind before extracting juice. Make these Lemon-Poppy Seed Muffins ahead, and freeze.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

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

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