I love Lemon Poppy Seed muffins. I have tried many varieties of “healthy” versions, but mostly have come up short. Either they are too dry, too diety tasting, or just plain gross. This version is quite good. It comes, of course, from one of my favorite sources, Cooking Light.
- 2 cups all purpose flour
- 2 tablespoons powdered sugar
- 1 1/2 tablespoons of grated lemon rind
- 1 tablespoon poppy seeds
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup low-fat buttermilk (which I never have on hand, so I used skim milk)
- 1/2 cup honey
- 3 tabelspoons butter, melted
- 1 egg, slightly beaten.
I just threw all the ingredients together, mixed it by hand and put it in a 12 muffin tin. Bake for about 15-17 minutes at 375 degrees, or until a toothpick comes out clean.
If you want, mix 2 tablespoons powdered sugar, 2 tablespoons honey and 2 tsp. of fresh lemon juice to make a nice glaze to go on top.
Each muffin is only 184 calories, 4.2 grams of fat and .6 fiber.
Have this with a piece of fruit and some tea, and its a great way to start the day. I have also made this for bake sales, and as gifts at Christmas!
Hi Jenn, not sure if you get notices of comments on really old posts – but I thought I’d try! 🙂
I’m looking through all of your muffin recipes to cook a batch and just noticed your comment on not having buttermilk on hand. A few weeks ago I made some by putting about a teaspoon of lemon juice in w/ the milk, and you let it sit 5 minutes. I’ve also read that you can do this w/ white vinegar too! B/c I agree – I NEVER have buttermilk on hand, have never bought it, so it was interesting to see you can “make” it w/ normal milk!