Lemon Poppyseed Muffin

Lemon Poppyseed Muffin
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 136.2
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 92.2 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Lemon Poppyseed Muffin calories by ingredient


Adapted to vegan from an Old Cooking Light recipe. Adapted to vegan from an Old Cooking Light recipe.
Number of Servings: 12


    1 3/4 c white flour
    1/2 c white sugar
    5 tsp poppy seeds
    2 tsp baking powder
    1/4 tsp salt

    1 c soy milk (I used Natura brand organic Light, original)
    3 Tbsp vegetable oil (I use Canola)
    1 Tbsp grated lemon rind; from 1 lemon
    1 Tbsp fresh squeezed lemon juice (approx. 1/2 lemon)
    1 egg equivalent of egg replacer (or 1 egg if not doing vegan)


Or 24 minis as pictured then count as 1/2 serving each.


Preheat oven to 375.
Combine first 5 ingredients in a large bowl.
Make a well in the centre; add other ingredients which have been combined separately.
Stir only until moistened.
Spoon or pour into muffin tins.
Bake 10-25 minutes depending on size of muffins, until light golden and toothpick comes clean.

Serving Size: makes 12 large muffins