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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 141.7
  • Total Fat: 5.4 g
  • Cholesterol: 17.8 mg
  • Sodium: 70.7 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.7 g

View full nutritional breakdown of low fat sour cream lemon poppy seed muffins calories by ingredient
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low fat sour cream lemon poppy seed muffins

Submitted by: VTERHART

Introduction

These are some super moist yummy muffins that have a really strong lemon flavor. i needed a low fat alternative that was still moist and sweet! (only 1 TSP oil per muffin) These are some super moist yummy muffins that have a really strong lemon flavor. i needed a low fat alternative that was still moist and sweet! (only 1 TSP oil per muffin)
Number of Servings: 12

Ingredients

    Dry Ingredients
    1 C. cake flour
    1/2 C. sifted whole wheat flour
    1/2 C. sugar
    3/4 C. splenda granular (i like my muffins sweet, feel free to decrease depeneding on your prefrence)
    1/2 TSP. baking soda
    lemon zest of 2 lemons
    2 1/2 TSP poppy seeds

    Wet Ingredients
    1/4 C. oil
    1/2 C. fat free sour cream
    2 TBS skim milk
    juice of 1 lemon
    3/4 TSP vanilla extract
    1/4 TSP almond extract
    1 large egg, beaten
    OPTIONAL: yellow food coloring. This batter and muffins turn out pretty white so if you want your muffins to look more lemon like add some drops of food coloring!

Directions

Makes 12 normal sized or 6-8 bakery sized muffins (nutrition is for 12)
Preheat oven to 350.
Mix together the flour, sugar, baking soda, lemon zest, and poppy seeds in a large bowl.
In a medium size bowl mix together the wet ingredients: oil, sour cream (can substitue yogurt if you'ld like and decrease splenda by 1/4 C.), beaten egg, milk, extracts and lemon juice. make sure to mix this well because you don't want the sour cream to be clumpy.

Make a well in the dry ingredients and pour in the wet mix. MIX JUST UNTILL MOISTENED- do not over mix. I know its so tempting but you must resist. this is key i promise!!

Spoon batter into a 12 lined muffin tin. Bake 15-17 minutes or until cooked through in the center.
Let cool and enjoy!


Number of Servings: 12

Recipe submitted by SparkPeople user VTERHART.






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Member Ratings For This Recipe

  • Last time I made a Poppy seed muffin recipe with splenda, they were all crumbly and dry and not good at all. These are delicious and didn't take long at all to make, says 40 minutes to prepare, hardly, took me probably 15 to mix, 15 to cook, bam, awesome muffins, I'd definitely use this again. - 9/3/12

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  • I made these today, but since I only had 1/4 cup of sour cream, I used Greek yogurt for the rest and didn't have any almond extract..they were TOTAL yum!! I will def be making these again!! I only ate one, but wanted to eat the whole batch!! LOL - 8/11/12

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  • This recipe is great and easy to make. I only used a cup of sugar and olive oil instead since it was what I had at home. I will definitely make these again. - 7/29/09

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