Lemon Poppyseed Muffin Makeover
Recipe type: Snack
Serves: 12
If you love lemon, this is the recipe for you. I added the zest of one lemon to the recipe, though you could definitely double that amount. Top with your favorite all-natural jam to add a bit more sweetness.
  • 1¾ cups white whole wheat flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs, beaten
  • ⅓ cup granulated sugar
  • ⅓ cup extra virgin olive oil
  • ¾ cup vanilla Greek yogurt (I used whole milk yogurt)
  • ½ cup 1% low-fat milk
  • Zest of 1 lemon (about 1 tablespoon)
  • Juice of 1 lemon (about 4 tablespoons)
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  2. Whisk together the flour, poppy seeds, baking powder, and salt in a large bowl.
  3. In another large bowl, whisk together the eggs and sugar until well combined. Whisk in the yogurt, oil, milk, zest, juice, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
  4. Spoon the batter into the prepared muffin cups. Bake about 18 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean.
  5. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.
To make 24 mini muffins, bake about 14 minutes. Freeze leftovers in resealable plastic bags.
Nutrition Information
Serving size: 1 Muffin Calories: 190 Fat: 9g Saturated fat: 1.5g Carbohydrates: 22g Sugar: 7g Sodium: 220mg Fiber: 3g Protein: 6g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2015/04/29/lemon-poppy-seed-muffins/