Lemon Poppy Seed Muffins

Lemon Poppy Seed MuffinsOne 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

Lemon Poppy Seed Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 mufins

Serving Size: 1 muffin

Calories per serving: 203 calories

Fat per serving: 7 g fat (1 g saturated)

Lemon Poppy Seed Muffins

Ingredients

  • 2 1/4 cups "white" whole wheat flour or whole wheat pastry flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2/3 cup sugar
  • 1/2 cup unsalted butter (1 stick)
  • 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

Instructions

  • 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 butter 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.

Nutritional Stats Per Serving (1 muffin): 191 calories, 3 g protein, 30 g carbohydrates, 9 g fat (5 g saturated), 21 mg cholesterol, 3 g fiber, 136 mg sodium.

Weight Watchers® Points Plus: 5

http://skinnychef.com/recipes/lemon-poppy-seed-muffins

Comments

  1. 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?

    • 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.

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