Saturday, July 2, 2011

Lemon Poppy Seed Muffins

In the quest for the ultimate healthy baked goods, I decided to revisit my lemon poppy seed muffin recipe. I wanted them to be larger in size and have a nice rounded top. I also explored substituting more zest for the lemon extract and I was disappointed by the result. So, I would be sure to put the extract on your shopping list! Happy baking!

Makes 6 giant muffins

  • 3 c whole wheat flour
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t sea salt
  • 3 T poppy seeds
  • 2 eggs, beaten
  • 6 T butter, softened
  • 3/4 c honey
  • 1 1/2 c fat free plain yogurt
  • zest of 2 lemons
  • 1/4 c lemon juice
  • 2 t lemon extract
  • 2 t vanilla


Preheat oven to 375 degrees and prep muffin tin. Combine dry ingredients in large bowl and wet in medium. Mix wet into dry and stir until just blended. Bake for 25-30 minutes.

All Natural, Whole Grain Lemon Poppy Seed Muffin Recipe


Anonymous said...

delicious, I added blueberries (:

did you happen do calculate the nutritional value for these? I figured I'd save myself the step if you already did it :P

Valerie Schneeberger said...

So glad you liked them! I love the combination of lemon and blueberry too. :)

I did not calculate the nutritional value, but if you would like me to, I can do that for you tomorrow night.

THE Dwarf said...

Came across your blog looking for a lemon and poppy seed muffin. This one looks nice and tastey.

But I have a couple of questions, if that is ok ...

As I am from England, and bit confused when recipes have 'Cups' (Or as with yours, a 'c') in the list of ingredients.

As I am wondering, how much is '1 cup' in gram's or ml's (Depending if it is a wet or dry ingredient)

Also, am I correct in assuming that ...
't' = teaspoon
'T' = table spoon

I do hope you can help me soon-ish, as my friend - she loves them - and want to suprise her this weekend :-)

Thank you in advance.

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