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
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ 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||Amt per Serving|
|159||2g||6g||old: 4||new: 2|