Desserts & Drinks
Lemon Poppy Seed Muffins
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
One of my youngest clients, Sarah, dubbed this lemony breakfast treat the “polka-dot muffin”. To save time, double the amount of batter and freeze half a batch in paper muffin liners. When you’re ready for another fresh- baked round, pop them into a muffin pan and bake in your pre-heated oven!
Makes 12
Ingredients
2 1/2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/2 cup low-fat, trans-fat free margarine
1 egg white
1/4 cup low-fat, sour cream
1/4 cup fresh lemon juice
1 teaspoon lemon extract (optional)
1 tablespoon lemon zest
2 tablespoons poppy seed
Directions
Heat oven to 350° F. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder, baking soda, and salt in a large bowl or zipper lock bag. Stir well to combine.
In a medium bowl, mix sugar and margarine until smooth. Stir in egg white, sour cream, lemon juice, extract, lemon zest, and poppy seed. Add flour and mix until a batter forms, about 10 strokes with a wooden spoon. Don’t over mix, otherwise your muffins will be tough.
Fill muffin tins three-fourths full. Bake for 20-25 minutes or until muffins spring back to the touch. Cool completely before storing in an air-tight container for up to 3 days.
Make It A Meal
Serve with Blini, Charlie’s Chai.
Wine Pairing
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Discussion
3 comments for “Lemon Poppy Seed Muffins”
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March 13, 2009, 1:49 pm
[...] found this recipe on the Skinny Chef Site. She makes hers with lemon and I just swapped that out for [...]
April 20, 2009, 11:51 pm
Is there a way to substitute whole wheat pastry flour into this? I tried to do half and half, but the lemon flavor was lost and it was more biscuit like than muffin like.
Also, what would happen if you substitute lemon yogurt for the sour cream?
April 23, 2009, 7:44 am
Hi Tiffany!
You could try “white” whole wheat flour from King Arthur. That’s a softer 100% whole wheat product. The problem with the stone ground wheat flour – it makes cake and muffin batter a little tough and that’s why I call for the pastry flour.