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Lemon Poppy Seed Muffins

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  All purpose flour 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Poppy seeds 2 Tablespoon
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable oil 3 Tablespoon
  Grated lemon rind 1 Teaspoon
  Fresh lemon juice 2 Tablespoon
  Low fat lemon yogurt 8 Ounce (1 Carton)
  Egg 1 Large, lightly beaten
  Vegetable cooking spray 1 Tablespoon

Preheat oven to 400°.
Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
Combine oil, rind, juice, yogurt, and egg; stir well.
Add to dry ingredients, stirring just until moist.
Spoon batter evenly into 12 muffin cups coated with cooking spray.
Bake at 400° for 14 minutes or until golden.
Remove muffins from pan immediately; place on a wire rack

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Lemon Poppy Seed Muffins Recipe