Lemon Poppy Seed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups flour(white or grain)1 TB baking powder1/2 tsp baking soda1/2 tsp salt2 TB poppy seeds10 TB butter(11/4 stick), soft1 cup sugar2 large eggs11/2 cup plain yogurt1 TB lemon zest or lemon powder
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375 degrees.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy(about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in lemon zest.
4. Mix in dry ingredients and the yogurt. Mix well.DO NOT OVER BEAT.
5. Use a 12-muffin pan. Grease well. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25-30 minutes. Test with a long toothpick. Set muffin pan on wire rack to cool. After 5 minutes, remove from pan.
Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user GOLEAN@38.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy(about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in lemon zest.
4. Mix in dry ingredients and the yogurt. Mix well.DO NOT OVER BEAT.
5. Use a 12-muffin pan. Grease well. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25-30 minutes. Test with a long toothpick. Set muffin pan on wire rack to cool. After 5 minutes, remove from pan.
Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user GOLEAN@38.
Nutritional Info Amount Per Serving
- Calories: 145.7
- Total Fat: 6.1 g
- Cholesterol: 31.6 mg
- Sodium: 153.2 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
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