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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Lemon-Poppy Seed Muffins

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

Cooking Light NOVEMBER 1996

  • Yield: 1 dozen

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.

Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 25%
  • Fat: 4.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.7g
  • Carbohydrate: 30.5g
  • Fiber: 0.7g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 172mg
  • Calcium: 73mg
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Lemon-Poppy Seed Muffins Recipe

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