Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins might be a good recipe to expand your side dish recipe box. For 36 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 13. One serving contains 142 calories, 4g of protein, and 4g of fat. This recipe from Peanut Butter and Peepers requires lemon zest, flour, powdered sugar, and salt. This recipe is liked by 413 foodies and cooks. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 27%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Lemon Poppy Seed Muffins, Lemon Poppy Seed Muffins, and Lemon Poppy Seed Muffins.
Servings: 13
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tsp. baking powder
1/4 tsp. baking soda
1/4 cup butter, melted
1/2 cup egg substitute or 2 large eggs
1 3/4 cups flour
Juice from 1 lemon
1 tbsp. lemon juice
Zest from one lemon
1/3 cup unsweetened coconut milk (from carton) or non-fat milk
3/4 cup greek yogurt, plain
2 tbsp. poppy seeds
3 tbsp. powdered sugar
1/4 tsp. salt
1/3 cup sugar
1 tsp. pure vanilla extract
Equipment:
oven
muffin tray
bowl
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350 degreesSpray a muffin tin with cooking spray (Since there is not much fat in the muffins, I don't recommend using liners)In a medium bowl, add flour, baking powder, baking soda and salt; set a side.In a bowl add sugar and butter; mix until combined. Stir in eggs; until combined. Stir in lemon zest, lemon juice, greek yogurt and vanilla extract. Mix until combined. Add coconut milk and poppy seeds; mix until combined. Stir in flour mixture just until combined (do not over mix).Evenly divide batter in prepared muffin tin (I filled my muffin tin to the top, if you fill 3/4 ways you will get about 14 - 15 muffins). Bake in oven for 15 minutes. Insert a toothpick, if it comes out clean, muffins are done. Let muffins cool in pan for about 5 minutes, then transfer them to a cooling rack.Meanwhile, to make glaze; in a small bowl add powdered sugar and lemon juice; mix until combined and drizzle over cooled muffins.
Step by step:
1. Preheat oven to 350 degrees
2. Spray a muffin tin with cooking spray (Since there is not much fat in the muffins, I don't recommend using liners)In a medium bowl, add flour, baking powder, baking soda and salt; set a side.In a bowl add sugar and butter; mix until combined. Stir in eggs; until combined. Stir in lemon zest, lemon juice, greek yogurt and vanilla extract.
3. Mix until combined.
4. Add coconut milk and poppy seeds; mix until combined. Stir in flour mixture just until combined (do not over mix).Evenly divide batter in prepared muffin tin (I filled my muffin tin to the top, if you fill 3/4 ways you will get about 14 - 15 muffins).
5. Bake in oven for 15 minutes. Insert a toothpick, if it comes out clean, muffins are done.
6. Let muffins cool in pan for about 5 minutes, then transfer them to a cooling rack.Meanwhile, to make glaze; in a small bowl add powdered sugar and lemon juice; mix until combined and drizzle over cooled muffins.
Nutrition Information:
covered percent of daily need
Related Videos:
Lemon Poppy Seed Muffins
Orange Lemon Poppy Seed Muffins
Beth's Lemon Poppy Seed Muffins | ENTERTAINING WITH BETH
