|Nutritional Guidelines (per serving)|
|Servings: 12 muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon poppy seed muffins are a classic. They are a welcome addition to any brunch, bake sale, or yummy for a sweet treat for yourself or your friends. With a few simple swaps from a more traditional recipe, this recipe lowers the fat and boosts the nutritional value of the muffins. Enjoy the muffins as is, or up the citrus kick by topping them with a lemon glaze or eating them with lemon curd.
Boost the nutritional value of muffins by substituting some of the white flour with whole wheat flour and using a neutral-tasting oil instead of butter. This way, you add a little fiber and reduce the amount of saturated fat and cholesterol in your muffins. You could use fat-free yogurt as listed in the recipe or swap in fat-free or low-fat Greek yogurt. It has even more protein than regular yogurt.
Decide if you'd like to make regular sized muffins or mini muffins. Mini muffins are perfect if these muffins will be part of a large brunch. That way, your guests can grab one (or two muffins) to enjoy the taste, but can still leave room for everything else. Mini muffins are also a perfect sized treat for small kids. They are a sweet surprise for breakfast or can even be added to a lunch box as a tasty, homemade snack.
Believe it or not, but poppy seeds can get stale, and even go rancid. Avoid buying very big containers of poppy seeds unless you plan to use them all quickly. Store poppy seeds for a few months in your spice cabinet. You can also freeze them to extend their shelf life, but should not be frozen for more than one year.
If you have any leftover muffins, you can store them on a plate on the countertop covered with plastic wrap or foil for a day or two. After that, they'll keep best in a sealed container in the refrigerator. Bring the muffins up to room temperature prior to serving (or eating) for the best taste.
Preheat the oven to 400 F
Whisk the dry ingredients in a large bowl.
In a medium bowl mix the egg, yogurt, oil, lemon zest, lemon juice, and lemon zest.
Make a well in the center of the dry ingredients.
Fold in the wet ingredients until the mixture is just moist.
Spoon the mixture into a lined 12-cup muffin pan (or one sprayed with nonstick cooking spray). Fill each muffin about 2/3 full.
Bake for 15-18 minutes or until a toothpick comes out clean in the muffins.