low fat sour cream lemon poppy seed muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry Ingredients1 C. cake flour1/2 C. sifted whole wheat flour1/2 C. sugar3/4 C. splenda granular (i like my muffins sweet, feel free to decrease depeneding on your prefrence)1/2 TSP. baking sodalemon zest of 2 lemons2 1/2 TSP poppy seedsWet Ingredients1/4 C. oil1/2 C. fat free sour cream2 TBS skim milkjuice of 1 lemon3/4 TSP vanilla extract1/4 TSP almond extract1 large egg, beatenOPTIONAL: 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!
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.
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.
Nutritional Info 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
Member Reviews
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FAIRYOFTHEPAINT
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