100% Whole Wheat Lemon Poppy Muffins – Take 1
Posted in: Breakfast Ideas, Food Photos, Muffins Ideas, Snack Ideas, Toddler Approved |
A few days ago, a reader emailed me a question about Lemon Poppy Seed muffins and I couldn’t get the thought of them out of my mind. So tonight, after the toddler went to bed I hit the kitchen. I was hit by the baking bug! Weird, I know.
I’m calling this take 1 because literally this is my first attempt to make them. I based the batter on my Whole Wheat Banana Muffins and I winged the rest based on smell and taste. I happy to say the muffin texture came out perfect for me, just the right amount of wet and dry ingredients. However, the lemon flavor was a bit weak. Next time I’m thinking about adding some fresh lemon zest.
So this is exactly how I made it. Take it for how it came out, a great poppy seed muffin with a hint of lemon and up the lemon flavor on your own if you are feeling adventurous. I’ll post an update when I make them again. 
- 1 and ¼ cups (150g) of whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 2 egg whites
- ½ cup plain non-fat yogurt
- 2 tbsp honey (42g)
- ½ cup applesauce
- 2 tbsp lemon juice
- 1 tsp lemon extract
- 2 tbsp poppy seeds
- non-stick cooking spray
Preheat the oven to 375 degrees
Mix and double sift the whole wheat flour, baking soda, baking powder and salt. Set aside
In a medium bowl add the egg whites, yogurt, honey, applesauce and lemon juice and extract. Whisk until well blended and a bit “frothy”. Mix in the poppy seeds.
Mix the sifted flour with the egg/poppy mixture until just moistened. Don’t over mix!
Evenly distribute the batter in 6 regular sized muffin tin cups sprayed with non-stick cooking spray. Bake for about 18 minutes.
| Servings | Calories | Fat | Fiber | WWPs |
|---|---|---|---|---|
| 6 | 150 | 2g | 4g | 2 |
Other ideas you may enjoy... |
Digg it | It's del.icio.us | Stumble This | © 2007-2008 by Roni
those look great!
do you mean giant muffin tins?
or do they just make six regular sized?
thanks, i’m going to have to try
these for a breakfast muffin
6 regular sized. Sorry I kind of take real close up pictures to show detail bu it makes everything look bigger! LOL
Sounds very tasty. I love to use whole wheat pastry flour which I think would be perfect for this.
I can relate to getting “the baking bug”. There are times when I just can’t wait to get home to make a recipe that has been on my mind. Sometimes I’ll get an idea for a recipe in my head where I’ll “tweak” it and ruminate over it until I can bring it to fruition, once that happens I have to make it NOW. Glad to know I’m not alone :)
I tried these along with your whole wheat banana muffins today. I used 1 1/2 tsp of lemon extract and they turned out really good. The recipes both make 6 very nice size muffins. Both kinds were nice and moist. I think next time I make the banana ones I might add some cinnamon and possibly nutmeg. Great healthy muffins with a great taste to!
these sound really good! i’ve been totally craving muffins, i’ll have to try them. does whole wheat flower taste really wheat-y?
Thanks Roni!
These sound delicious! I’ll make them next time I get to the store.. have you ever tried using Garbanzo bean flour? It’s a bit richer than regular flour. I used it in my banana-oat muffins and they were delicious (well, I used 1 cup of garbanzo bean flour and 1 cup unbleached flour… it would still be good mixed with wheat flour.) I love experimenting with the weird stuff supermarkets have in their Natural Foods sections. Plus, I’m a vegetarian, so I check out that aisle anyway. :)
Can’t wait to try the Lemon-Poppyseed muffins!
Thanks for the great video posts! Your toddler is SO cute!
Cheers,
Erin
Athens, Ga
Hi Roni. Thanks for another awesome breakfast idea. I just wanted to say thanks for the fact that your muffin recipes just make 6 muffins. A person could get into trouble with too many extra tasty muffins lying around, but 6 works great. You don’t see many recipes with built in portion control like that, esp for baked goods — so I really appreciate it!
I tried this about a month ago - following the recipe exactly, I believe, but thought sweetness was a little lacking. I just made these again - didn’t sift the flour (sifter actually broke), used 1/4 cup sugar (instead of honey), and used only lemon extract (~1.5tsp) for the lemon flavor. They turned out very well! Thanks for the 100% whole wheat recipe!
Jenni - AWESOME!
I haven’t revisited that recipe in A LONG time. Thanks for the additions and ideas for people!!
Glad to Help!
[...] 100% Whole Wheat Lemon Poppy Muffin [...]
Roni,
I have a general question… When your recipes call for applesauce, is that sweetened applesauce or applesauce with no added sugar? I’ve been using “naked” applesauce with no sugar, but just want to ask in case you’ve used sweetened applesauce.
I have these lemon poppyseed muffins in the oven right now. Can’t wait to try them!
Teresa
I made these this weekend!! They were fantastic!! So filling and yummy :) Thank you for the great recipe!!
Teresa - Great question!
I always use unsweetened but either would work that’s kind of why I don’t specify but I guess I should!
Blayne - So glad you liked them!!
I’ve made variation of these using NF lemon yogurt, lemon juice, lemon zest and lemon curd for the lemon flavor–sounds like a lot but these muffins end up having a nice mellow, lemon flavor.
I love making muffins but I’m not always good with not overmixing the batter which gives me ‘tough’ muffins *very sad* when that happens! I try so hard - not sure why this happens to me! Any tips to get the right batter consistency?
Hi roni-
i made these today… they are yummy. i didn’t up the lemon extract, but i did add some lemon zest and used lemon yogurt instead of the plain yogurt. i sprinkle a tiny bit of splenda/ sugar mix on top as well.
thanks for sharing the recipe!
-chrissy