Lemon-Poppy Seed Muffins
Minutes Prep time: 15
Minutes Total time: 35
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 35
Servings: 12
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/4 cups fat free milk
1/4 cup Fleischmann's® Original-stick, melted (1/4 cup = 1/2 stick)
1 egg
1/4 cup lemon juice
1 tablespoon grated lemon peel
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 125 mg | 13% |
Carbohydrate | 31 g | 10% |
Cholesterol | 16 mg | 5% |
Total Fat | 4 g | 7% |
Iron | 1 mg | 7% |
Calories | 177 kcal | 9% |
Sodium | 228 mg | 9% |
Protein | 4 g | 8% |
Saturated Fat | 1 g | 5% |
Sugars | 14 g | 1% |
Vitamin C | 2 mg | 4% |
Preheat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
Mix flour, sugar, poppy seeds, baking powder and baking soda in large bowl; set aside.
Beat milk, Fleischmann's, egg, lemon juice and lemon peel with wire whisk until well blended. Add to flour mixture; stir just until moistened. Do NOT overmix. Spoon evenly into prepared muffin cups.
Bake 20 minutes, or until lightly browned. Great served warm or anytime.
For more lemon flavor, make a glaze by combining 1-1/2 cups confectioners' sugar with 1/4 cup lemon juice. Mix until smooth. Drizzle over each muffin.
Lemon-Poppy Seed Muffins