Lemon Poppy Seed Muffins
"You'll love the very lemony taste of these moist muffins. They work just as well without the poppy seeds, but I like the crunch that they add. From the cookbook Lean and Luscious and Meatless."
photo by BestTeenChef
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3⁄4 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 tablespoon poppy seed
- 1 cup nonfat plain yogurt
- 2 tablespoons vegetable oil
- 1⁄4 cup sugar
- 2 egg whites
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon lemon extract
- 2 teaspoons grated fresh lemon peel
directions
- Preheat oven to 400°F.
- Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
- In a large bowl, combine both flours, baking powder, baking soda, and poppy seeds; mix well.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to dry mixture, mixing just until all ingredients are moistened.
- Divide mixture evenly into prepared muffin cups.
- Bake 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove muffins to a rack to cool.
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Reviews
-
These muffins were good, but not exactly the taste I was looking for. I did use 1 T. oil and 1 T. applesauce to reduce fat and calories. I also didn't have lemon extract and used some lemon juice. I did like the crunchiness of the outside of the muffin, that was nice. I'm just looking for a more lemony flavor. -
These have a great texture for a low fat muffin - light and not rubbery, but I didn't feel the lemon flavor came through enough, so I made them again and decreased the yoghurt a bit and put in the juice of a whole lemon - they were fine, but still not WOW. I may play with it more later.
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These muffins were delcious! They were chewy and had a great lemon taste to them! I increased the sugar by 2 more tbsp and I think I would keep it that way if I were to make the recipe again! The cooking time was exact and I followed the directions exctly! Thanks for the recipe! -
These muffins have really good texture, are easy to make and nutricious... I used lemon juice instead of lemon extract but they didn't quite turn out lemony enough for me so I recommend the extract. Also, I think I would increase the sugar just a little bit next time. Overall, very good muffins :) Thanks! -
These tasted great! I used juice of one lemon instead of the extract. Flavorful, very good. Texture was a bit too chewy--I prefer my muffins moist but crumbly. Next time I'll try using one whole egg instead of two egg whites. Might add a few drops yellow food coloring for more eye appeal. The kids loved these muffins.
Tweaks
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These muffins have really good texture, are easy to make and nutricious... I used lemon juice instead of lemon extract but they didn't quite turn out lemony enough for me so I recommend the extract. Also, I think I would increase the sugar just a little bit next time. Overall, very good muffins :) Thanks!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
