Lemon Poppyseed Cream Cheese Muffins

You can never have too many side dish recipes, so give Lemon Poppyseed Cream Cheese Muffins a try. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 199 calories. This lacto ovo vegetarian recipe serves 12 and costs 39 cents per serving. 34 people have tried and liked this recipe. A mixture of egg, powdered sugar, vanilla, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by I Heart Eating. With a spoonacular score of 16%, this dish is rather bad. If you like this recipe, you might also like recipes such as Lemon Poppyseed Cake with Cream Cheese Frosting, Poppyseed Lemon Cupcakes With Vanilla Cream Cheese Frosting, and Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tsp. baking powder

1/4 tsp. baking soda

1/4 c. butter, softened

1 large egg

1 ½ c. all-purpose flour

2/3 c. granulated sugar

3 T. fresh lemon juice

zest of 2 lemons

3 oz. cream cheese, softened (reduced-fat ok)

1/4 c. milk

1-2 T. milk

1/3 c. nonfat vanilla yogurt

1/2 T. poppy seeds

3/4 c. powdered sugar

1/2 tsp. salt

1 tsp. vanilla

Equipment:

muffin tray

whisk

bowl

oven

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 400 F. Grease a 12-cup muffin tin; set aside.In a medium bowl, whisk together flours, baking powder, baking soda, salt, and poppy seeds. Set aside.In a large bowl, beat together cream cheese and butter until well-combined.Beat in sugar.Stir in yogurt, milk, and lemon juice.Add egg, vanilla, and lemon zest; mix in until combined.Add dry ingredients, and stir until just incorporated.Divide batter among muffin tins.Bake for 15-22 minutes.Let cool in pan for 5 minutes, and then remove to wire rack to finish cooling.Once cooled, mix powdered sugar and milk together until smooth.Drizzle over muffins.Zest a little additional zest over iced muffins, if desired.

 

Step by step:


1. Preheat oven to 400 F. Grease a 12-cup muffin tin; set aside.In a medium bowl, whisk together flours, baking powder, baking soda, salt, and poppy seeds. Set aside.In a large bowl, beat together cream cheese and butter until well-combined.Beat in sugar.Stir in yogurt, milk, and lemon juice.

2. Add egg, vanilla, and lemon zest; mix in until combined.

3. Add dry ingredients, and stir until just incorporated.Divide batter among muffin tins.

4. Bake for 15-22 minutes.

5. Let cool in pan for 5 minutes, and then remove to wire rack to finish cooling.Once cooled, mix powdered sugar and milk together until smooth.

6. Drizzle over muffins.Zest a little additional zest over iced muffins, if desired.


Nutrition Information:

Quickview
198k Calories
3g Protein
5g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
198k
10%

Fat
5g
9%

  Saturated Fat
3g
21%

Carbohydrates
33g
11%

  Sugar
20g
23%

Cholesterol
30mg
10%

Sodium
203mg
9%

Get Enough Of These
Protein
3g
7%

Selenium
7µg
11%

Vitamin B1
0.14mg
9%

Folate
34µg
9%

Phosphorus
82mg
8%

Vitamin B2
0.14mg
8%

Manganese
0.14mg
7%

Calcium
58mg
6%

Iron
0.91mg
5%

Vitamin B3
0.96mg
5%

Vitamin A
191IU
4%

Vitamin C
2mg
3%

Potassium
113mg
3%

Vitamin B12
0.17µg
3%

Fiber
0.62g
2%

Vitamin B5
0.23mg
2%

Zinc
0.32mg
2%

Magnesium
8mg
2%

Copper
0.04mg
2%

Vitamin D
0.26µg
2%

Vitamin E
0.21mg
1%

Vitamin B6
0.03mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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