Lemon Poppy Muffins
Yield
servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
unbleached all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
liquid egg substitute
|
|
| 1 | cup |
sour cream
fat-free |
|
| ⅓ | cup |
lemon juice
fresh |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | cup |
poppy seed
|
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | x |
sugar
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
liquid egg substitute
|
|
| 237 | ml |
sour cream
fat-free |
|
| 79 | ml |
lemon juice
fresh |
|
| 7.5 | ml |
vanilla extract
|
|
| 59 | ml |
poppy seed
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 1 | x |
sugar
for garnish |
*
|
Directions
Preheat oven to 375℉ (190℃).
Sift together flour, baking soda, baking powder and salt.
Set aside.
In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often.
Add egg lemon juice and substitute; beat well.
Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended.
Fold in poppy seed and lemon zest.
Fill muffin cups lined with paper baking cups ⅔ full.
Sprinkle tops with additional granulated sugar.
Bake in 375℉ (190℃) F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
