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Lemon Poppyseed Muffins |
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Serves: 18 Print this RecipeThese muffins have become favorites in the mini-muffin business. You’ll love our low-fat version. 2 cups all-purpose flour 2/3 cup granulated sugar 2 tablespoons poppy seeds 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 8 ounces fat-free lemon yogurt 1/4 cup vegetable oil 1 egg 1 tablespoon low-fat (1%) milk 1 tablespoon vanilla extract 1 tablespoon lemon zest 1. Preheat the oven to 350°F. Spray 18 cups of 2 12-cup muffin tins with nonstick cooking spray or line with paper liners. 2. In a medium bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt until well blended. Make a well in the center. 3. In another medium bowl, combine the oil, egg, milk, yogurt, vanilla, and zest until well blended. Pour into the well in the flour mixture; stir just until combined (do not over-mix), about 1 minute. Spoon the batter into the cups, filling each about 2/3 full. 4. Bake until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in the tins on a rack, 5 minutes, then remove from the pan and place on the rack to finish cooling. Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with water. EXCHANGES Carbohydrate 1 1/2 Fat 1/2 NUTRITION FACTS Calories 123(Calories from Fat 36) Total Fat 4 g Saturated Fat 0 g Cholesterol 12 mg Sodium 140 mg Carbohydrate 20 g Dietary Fiber 0 g Sugars 8 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Buttermilk Biscuits Chive Biscuits Cinnamon Coffee Cake Cinnamon Doughnuts Cinnamon Rolls Date Nut Bread Blueberry Muffins Lemon Poppyseed Muffins Zucchini Bread Raisin Scones |
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