Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins
Prep Time
10 mins
Cook Time
20 mins
Yield
16 muffins
Recipe by: Eggland's Best

Make these for a sweet treat after a Sunday brunch, or to have on hand for a delicious dessert treat.

Ingredients

  • 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

Nutrition

Serving Size
1 Muffin
Calories
169
Fat
5g (25% calories from fat)
  Saturated Fat
trace
Cholesterol
22mg
Sodium
253mg
Carbohydrates
29g
Dietary Fiber
1g
Protein
3g
Preparation

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.

Filed Under: Dessert, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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