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Lemon Poppy Seed Muffins

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Submitted by ChefLily

YIELD

12 servings

PREP

40 min

COOK

25 min

READY

65 min

Ingredients

2 ½ 591
1 15
TABLESPOON ML BAKING POWDER
¾ 3.8
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML VEGETABLE OIL
½ 118
CUP ML SUGAR
granulated
2 2
LARGE LARGE EGGS
1 ½ 355
CUPS ML BUTTERMILK
or plain low-fat yogurt
¼ 59
CUP ML POPPY SEED *
2 3E+1
TABLESPOONS ML LEMON ZEST
grated
Syrup
79
CUP ML LEMON JUICE
79
CUP ML SUGAR
granulated

Directions

Preheat oven to 400F/200C.

In bowl, combine flour, baking powder, baking soda and salt. Mix well.

In large bowl, beat oil with sugar, eggs, buttermilk or yogurt, poppy seeds and lemon peel.

Add dry ingredients to large bowl and combine just until moistened.

Spoon batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.

Bake in preheated 400℉ (200℃) oven for 20 to 25 minutes.

Meanwhile, in small saucepan, bring lemon juice and sugar to boil. Cool for a few minutes.

When muffins come out of oven, prick in a few places with toothpick.

Spoon syrup over top and allow to soak into muffins.

Cool and remove muffins from pan.

The batter can also be baked in a 9 x 5-inch loaf pan (2L loaf pan) for 45 to 50 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 215 25% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 128mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 8%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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