Lemon Poppy Seed Muffins
Poppyseeds add flavor and texture to these low-fat muffins. Enjoy them at breakfast or try them as a snack or for dessert.
Ingredients
-
1 3/4 cups all-purpose flour
-
1/2 cup granulated sugar
-
1 tablespoon poppy seeds
-
1 tablespoon finely shredded lemon peel
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
3/4 cup fat-free milk
-
1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
-
1/4 cup cooking oil
-
2 tablespoons coarse sugar
Directions
1.
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
2.
In a medium mixing bowl stir together flour, granulated sugar, the poppy seeds, lemon peel, baking powder, and salt. Make a well in the center of flour mixture.
3.
In another medium bowl combine milk, egg product, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with coarse sugar.
4.
Bake in a 375 degrees F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Serve warm.
Nutrition information
Calories 159, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 3 g, Cholesterol 0 mg, Sodium 153 mg, Carbohydrate 25 g, Total Sugar 11 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 5%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Lemon-Poppyseed Muffins
Add this popular lemon-flavored loaf of bread to your brunch table. If you prefer, use the same recipe to make muffins instead.
See RecipeMore Great Recipe Ideas from Heart-Healthy Living
