Lemon-Poppy Seed Muffins
15Prep Time Minutes
35Total Time Minutes
10Number of 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
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||2 g||7%|
|Vitamin C||2 mg||4%|
|Vitamin A||263 iu||5%|
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 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.
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.