Muffins Low Fat Lemon-Poppy Seed Muffins

posted by Linda in MO 04-20-100 2:41 PM

* Exported from MasterCook *
Low Fat Lemon-Poppy Seed Muffins
Recipe By :slightly adapted from Cooking , Nov/Dec 1996, page 120
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast, Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
8 ounces lemon low-fat or fat-free yogurt
1 large egg -- lightly beaten
1 cup blueberries

powdered sugar
fresh lemon juice

Preheat oven to 400 degrees. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.

Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.
Lightly fold in blueberries.

Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400 degrees for 14 minutes or until golden. Poke holes on top of muffins with a toothpick.

Make a glaze of powdered sugar and lemon juice and pour over the top of each muffin. Remove muffins from pan immediately; place on a wire rack.

Tip: Grate only the yellow-colored part of lemon rind. Grate rind before extracting juice. Make muffins ahead, and freeze.

Calories without blueberries and glaze: 179 (25% from fat); FAT 4.9g

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