Comments on: 100% Whole Wheat Lemon Poppy Muffins – Take 1

By: Spreadin’ the Love «

Spreadin’ the Love « — Tue, 26 Apr 2011 03:08:49 +0000

[...] Whole Wheat Lemon Poppy Seed Muffins…..nuff said. [...]

By: roni

roni — Wed, 20 Apr 2011 10:06:57 +0000

Honestly, I haven’t! Thanks for the reminder.

oh and greek yogurt should be fine.

By: Suzanne

Suzanne — Tue, 19 Apr 2011 20:26:44 +0000

Have you tried this recipe again?? I’d like to try them but not sure what would be “too much lemon.”
Also I see a lot of plain non-fat yogurt in your muffin recipes…do you think I could use non-fat greek yogurt instead??

By: Juila

Juila — Sat, 14 Nov 2009 18:14:44 +0000

i like these going to make them tommorow, look so good

By: roni

roni — Tue, 20 Oct 2009 04:24:46 +0000

Totally. Should be fine. :)

By: farra

farra — Tue, 20 Oct 2009 02:13:14 +0000

Hi,
Do you think I could use the whole egg rather then 2 egg whites? I just dont know what I’ll do with with the extra yolks:)
Im happy to see a whole wheat lemon poppyseed muffin:D

By: roni

roni — Sat, 11 Apr 2009 00:17:42 +0000

Jen – What an awesome idea! Love the flavor combo!

By: Jen

Jen — Fri, 10 Apr 2009 19:48:17 +0000

After making your fab banana bundt last night, I had to make this recipe today. I DOUBLED it and turned it into a lemon ginger cranberry bundt… YOWZA… SO. GOOD. Thank you for providing a recipe that matches my baking style: whole fours, natural sugars, no added oils/butters. I usually try to change ‘regular’ recipes and they end up too dry, too moist, etc. Thanks for taking the guessing work out of trying to make a wholesome baked treat!

I used approx:
1C spelt, 1C whole wheat, 1/2 C wheat germ
2 tsp Baking soda
1 tsp Baking powder
1/4 tsp salt
4 egg whites (1/2 C from a carton)
1 C yogurt (1/2 C lemon, 1/2 C plain)
3 tbsp honey
1 C applesauce
zest of 1 lemon (~1 tbsp)
~1 tbsp grated fresh ginger
~1.5 tbsp finely chopped crystallized ginger
4 tbsp lemon juice (3 tbsp one lemon + 1 tbsp bottled)
no lemon extract (don’t have any)
1/4 C poppy seeds (= 4tbsp)
1/3 C dried sweetened cranberries

Baked at 325 for 50 min
The cranberries and sweetened lemon yogurt made it sweeter so I might cut down on the honey next time since I like my treats more spicy and tart ;) Thanks again!

By: roni

roni — Sat, 21 Feb 2009 03:36:16 +0000

Cayo – I dump it in! The bran bits that is.

As for the fiber powder.. nope, never used it.

By: cayo

cayo — Thu, 19 Feb 2009 20:09:25 +0000

No poppy seeds around- I had a scant 1/3 cup of pecans and 2 tablespoons of old dried up cranberries. I food processed (is that a verb?) into a kind of chunky paste that I mixed into the wet ingredients. We’ll see.
I have a question about sifting the flour- when I sifted it I found that all of my nice fluffy bran was still in the sifter so I dumped it in- don’t want to miss out on the fiber! What does everyone else do? Also does anyone add any of that odorless, tasteless, oddly appealing fiber powder to any of their baking?
Cheers,
Cayo

By: Lauren

Lauren — Sat, 24 Jan 2009 15:17:30 +0000

I finally got around to making these this week (long list of baking “to-dos”) and LOVED them, using a couple substitutions mentioned in the comments: I increased the lemon extract to 1.5 teaspoons, used non-fat lemon yogurt (just bought the Whole Foods store brand), and used 1/4 cup sugar.

They turned out HUGE, fluffy, moist and just the right amount of sweetness and lemon flavor. My husband even liked them, which is amazing – he’s a huge lemon-poppyseed-muffin fan so I was looking for a healthier alternative for him.

Thought I’d share!

By: Chrissy

Chrissy — Mon, 29 Sep 2008 00:10:11 +0000

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

By: Donna

Donna — Fri, 19 Sep 2008 17:37:57 +0000

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?

By: roni

roni — Sun, 20 Jul 2008 12:59:00 +0000

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!!

By: Blayne

Blayne — Wed, 16 Jul 2008 15:00:21 +0000

I made these this weekend!! They were fantastic!! So filling and yummy :) Thank you for the great recipe!!

By: Teresa

Teresa — Tue, 15 Jul 2008 15:07:45 +0000

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

By: Wonderful Weekend | Roni’s Weigh

Wonderful Weekend | Roni’s Weigh — Mon, 07 Jul 2008 03:24:20 +0000

[...] 100% Whole Wheat Lemon Poppy Muffin [...]

By: roni

roni — Fri, 27 Jun 2008 11:07:11 +0000

Jenni – AWESOME!

I haven’t revisited that recipe in A LONG time. Thanks for the additions and ideas for people!!

Glad to Help!

By: Jenni

Jenni — Fri, 27 Jun 2008 07:57:39 +0000

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!

By: Noel

Noel — Mon, 11 Feb 2008 11:35:00 +0000

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!

By: Erin

Erin — Mon, 11 Feb 2008 03:48:53 +0000

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

By: Laura Brandon

Laura Brandon — Mon, 11 Feb 2008 02:27:37 +0000

these sound really good! i’ve been totally craving muffins, i’ll have to try them. does whole wheat flower taste really wheat-y?

By: Rochelle

Rochelle — Mon, 11 Feb 2008 01:09:42 +0000

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!

By: LisaRene

LisaRene — Sun, 10 Feb 2008 21:59:31 +0000

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 :)

By: Kalyn

Kalyn — Sun, 10 Feb 2008 14:57:21 +0000

Sounds very tasty. I love to use whole wheat pastry flour which I think would be perfect for this.