Lemon Poppy Seed Muffins
Recipe: #8270
February 26, 2013
Categories: Breakfast, Lemon, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic Potluck, Oven Bake, Diabetic, Low Glycemic, Sugar Substitute, Kid's Lunches, Flour, Muffins, more
"A nice, lemony version of a classic muffin that has a great texture. Try these with some artisinal butter and lemon curd."
Ingredients
Nutritional
- Serving Size: 1 (49.9 g)
- Calories 106.8
- Total Fat - 2.5 g
- Saturated Fat - 0.6 g
- Cholesterol - 28.4 mg
- Sodium - 173 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 2 g
- Sugars - 1 g
- Protein - 4.4 g
- Calcium - 55.5 mg
- Iron - 0.9 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 375 degrees F.
Step 2
Grease muffin tin or line with paper liners.
Step 3
Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
Step 4
In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
Step 5
Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
Step 6
Spoon batter into muffin cups.
Step 7
Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
Step 8
Cool in pan for 5 minutes and serve warm.
Tips
No special items needed.