Lemon Poppy Seed Muffins
Make these for a sweet treat after a Sunday brunch, or to have on hand for a delicious dessert treat.
10 mins Cook Time
20 mins Yield: 16
- 2 Eggland's Best eggs
- 1/2 cup low-fat buttermilk
- 1/2 cup fat-free vanilla yogurt
- 1/4 cup canola oil
- Juice of 1 lemon
- Zest of 1 lemon
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 box instant lemon pudding mix
- 1/2 teaspoon kosher salt
- 2 tablespoons poppy seeds
Preheat oven to 350 degrees F; line a 12-cup muffin tin with paper liners, and an additional tin with 4 liners (to make 16 muffins total).
In a medium-size bowl, combine all dry ingredients: sugar, flour, baking soda, baking powder, pudding mix, salt, poppy seeds; set aside.
In a large bowl, blend eggs, buttermilk, yogurt, oil, lemon juice and lemon zest; mix well with an electric mixer until combined.
Add dry ingredients to wet ingredients and mix until just combined; do not overmix.
Fill each muffin cup 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Serve plain, or sprinkle with confectioner's sugar.
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