Rating: 3 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

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

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

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Yield:
1 dozen
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

179 calories; calories from fat 25%; fat 4.9g; saturated fat 0.9g; mono fat 1.3g; poly fat 2.2g; protein 3.7g; carbohydrates 30.5g; fiber 0.7g; cholesterol 18mg; iron 1.2mg; sodium 172mg; calcium 73mg.
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