|Nutritional Guidelines (per serving)|
Boost the nutritional value of muffins by substituting some of the 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. Enjoy these lemon poppy seed muffins as a breakfast treat or enjoy one with afternoon tea.
- 1 cup flour (all-purpose)
- 1 cup flour (whole-wheat)
- 3/4 cup sugar
- 2 tbsp. poppy seeds
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 medium egg
- 1 cup yogurt (fat-free vanilla)
- 1/4 cup canola oil
- 1 tsp. lemon extract
- 1/3 cup lemon juice
- 1 tbsp. zest (lemon)
Preheat oven to 400 F
Whisk dry ingredients in a large bowl.
In a medium bowl mix egg, yogurt, oil, lemon zest, lemon juice and lemon zest.
Make a well in the center of the dry ingredients.
Fold in wet ingredients until just moist.
Spoon into a lined 12-cup muffin pan (or one sprayed with nonstick cooking spray).
Bake for 15-18 minutes.