Lemon-Poppy Seed Muffins

4
(8 ratings)
Prep
Time
Total Time
Number Of
Ingredients
10
Servings12

Tender, moist muffins made with fresh lemon juice, minimal fat and poppy seeds

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 2 cups Ultragrain® 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)
  • 1/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
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Directions
  1. Preheat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
  2. Mix flour, sugar, poppy seeds, baking powder and baking soda in large bowl; set aside.
  3. Beat milk, Fleischmann's, Egg Beaters, 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.
  4. Bake 20 minutes, or until lightly browned. Great served warm or anytime.
Cook's Tips

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.

Cook's Tips

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.

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Nutrition Information
Calories: 171 View complete nutrition information
Reviews (1)

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Overall Rating

Angie April 24, 2016

These muffins turned out great! I used almond milk and reduced the amount of butter by half, and they still turned out moist and delicious. Mine were done at 18 minutes.