You are here

Poppy Seed Pound Cake Muffins

Trusted.Chef's picture
Ingredients
  Margarine 1⁄3 Cup (5.33 tbs), softened
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Flour 2 Cup (32 tbs)
  Poppy seeds 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Low fat vanilla yogurt 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Cooking spray 1
Directions

GETTING READY
1) Preheat the oven to 400°F.
2) Spray muffin cups with cooking spray.

MAKING
3) In a large bowl, add in margarine and sugar and whip it up with an electric beater to get a creamy mixture.
4) Continue whipping as you add in the eggs, one by one.
5) In a bowl, combine flour, poppy seeds, salt and baking soda.
6) Add the dry ingredients into the whipped mixture, part by part, alternating with small portions of yoghurt.
7) Add in vanilla extract and blend well.
8) Pour the batter into the muffin cups to fill 2/3 of each cup.
9) Bake the muffins for about 15 to 20 minutes.

SERVING
10) Serve the Poppy Seed Poundcake Muffins as a tea-time snack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Poppy Seed
Interest: 
Healthy
Cook Time: 
20 Minutes

Rate It

Your rating: None
4.49643
Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2401 Calories from Fat 723

% Daily Value*

Total Fat 82 g125.7%

Saturated Fat 16.9 g84.7%

Trans Fat 0 g

Cholesterol 436.5 mg145.5%

Sodium 1639.9 mg68.3%

Total Carbohydrates 363 g121.1%

Dietary Fiber 9.7 g38.7%

Sugars 168.3 g

Protein 53 g106.3%

Vitamin A 63.8% Vitamin C 3.4%

Calcium 72.5% Iron 83.9%

*Based on a 2000 Calorie diet

0 Comments

Poppy Seed Pound Cake Muffins Recipe