Lemon-Poppyseed Muffins

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Add this popular lemon-flavored loaf of bread to your brunch table. If you prefer, use the same recipe to make muffins instead.

Prep Time: 15 mins

Total Time: 37 mins

Servings: 3 mini loaves or 12 muffins

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Ingredients

2 cups all-purpose flour
1 cup plus 1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons poppyseeds
1 teaspoon salt
1/2 cup vegetable oil
1 container (6 or 7 ounces) plain lowfat yogurt
2 eggs
2 teaspoons grated lemon rind (from 1 lemon)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon vanilla extract

Directions

Heat oven to 400 degree F. Coat three 5-3/4 x 3 x 2-1/8 mini loaf pans with nonstick cooking spray.

In large bowl, whisk flour, 1 cup of the sugar, the baking powder, poppyseeds and salt until blended.

In a medium-size bowl, whisk together the oil, yogurt, 1/4 cup water, eggs, lemon rind, lemon juice and vanilla. Pour into flour mixture and stir until just blended. Divide batter among prepared pans. Sprinkle batter with remaining tablespoon sugar.

Bake loaves at 400 degree F for 26 minutes, or until crowned and lightly brown on top. Cool in pans for 5 minutes, then remove from pan directly to rack to cool completely.

NOTE: Loaves can be baked as standard-size muffins: Coat 12 molds of a standard-size muffin pan with nonstick cooking spray. Divide batter evenly among molds, a slightly heaping 1/4 cup batter in each. Decrease baking time to 20 to 22 minutes.

Nutrition Facts

Calories 167, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 186 mg, Carbohydrate 23 g, Fiber 0 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Muffins

Sure, you probably already know how to make muffins, but have you tried making them with cheese, poppy seeds, or oatmeal? There are so many different ways you can dress up an everyday muffin and turn it into a culinary masterpiece. By adding just a few unusual ingredients to this basic muffin recipe, your muffins can go from sweet to savory or from breakfast to dinner.

Recommended Recipe:

Lemon-Poppyseed Jumbos

These tangy lemon-flavored jumbo cupcakes are baked in a popover pan. You can easily substitute a jumbo muffin tin if you prefer.

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