Lemon-Poppy Seed Muffins

Vegetarian
Health score
1%
Lemon-Poppy Seed Muffins
45 min.
12
165kcal

Suggestions


Wake up to the delightful aroma of freshly baked Lemon-Poppy Seed Muffins! These muffins are a perfect way to brighten your morning, enjoy a leisurely brunch, or simply treat yourself to a delicious and satisfying snack. Imagine biting into a light, fluffy muffin bursting with the tangy zest of lemon and the subtle crunch of poppy seeds. This vegetarian-friendly recipe is incredibly easy to follow, promising a batch of twelve golden muffins in just 45 minutes.

What makes these muffins so special? It's the harmonious blend of flavors and textures. The lemon yogurt adds a creamy moistness and a hint of tartness that perfectly complements the sweetness of the sugar. The fresh lemon juice and grated rind amplify the citrusy notes, creating a vibrant and refreshing taste. And of course, the poppy seeds provide a delightful textural contrast, adding a subtle nutty flavor that elevates the muffins to a whole new level.

With only 165 calories per muffin, you can indulge in this guilt-free pleasure without compromising your healthy lifestyle. The balanced caloric breakdown, with a good portion of carbs for energy, a touch of fat for richness, and a bit of protein, makes these muffins a wholesome and satisfying treat. So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking these irresistible Lemon-Poppy Seed Muffins. They're guaranteed to become a new favorite in your household!

Ingredients

  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • large eggs lightly beaten
  • cups flour all-purpose
  • ounce carton lemon yogurt low-fat
  • tablespoons juice of lemon fresh
  • teaspoon lemon rind grated
  • tablespoons poppy seeds 
  • 0.3 teaspoon salt 
  • 0.5 cup sugar 
  • tablespoons vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • muffin liners

Directions

  1. Preheat oven to 40
  2. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
  3. Combine oil, rind, juice, yogurt, and egg; stir well.
  4. Add to dry ingredients, stirring just until moist.
  5. Spoon batter into each of 12 muffin cups coated with cooking spray.
  6. Bake at 400 for 14 minutes or until golden.
  7. Remove muffins from pan immediately; place on a wire rack.

Nutrition Facts

Calories165kcal
Protein9.55%
Fat26.93%
Carbs63.52%

Properties

Glycemic Index
20.17
Glycemic Load
17.41
Inflammation Score
-2
Nutrition Score
5.292173958343%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:164.52kcal
8.23%
Fat:4.95g
7.62%
Saturated Fat:0.94g
5.87%
Carbohydrates:26.27g
8.76%
Net Carbohydrates:25.39g
9.23%
Sugar:9.83g
10.93%
Cholesterol:16.63mg
5.54%
Sodium:195.05mg
8.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.95g
7.9%
Selenium:9.22µg
13.18%
Vitamin B1:0.19mg
12.47%
Manganese:0.25mg
12.27%
Folate:43.91µg
10.98%
Vitamin B2:0.17mg
9.76%
Calcium:81.69mg
8.17%
Phosphorus:78.54mg
7.85%
Iron:1.25mg
6.92%
Vitamin B3:1.27mg
6.36%
Vitamin K:6.37µg
6.06%
Fiber:0.88g
3.52%
Magnesium:13.77mg
3.44%
Zinc:0.49mg
3.26%
Copper:0.06mg
3.05%
Vitamin B5:0.28mg
2.75%
Vitamin E:0.37mg
2.47%
Potassium:86.14mg
2.46%
Vitamin B12:0.14µg
2.38%
Vitamin C:1.35mg
1.63%
Vitamin B6:0.03mg
1.53%
Source:My Recipes