Lemon Poppy Seed Muffins Recipe

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sour cream; 1/3 c. softened margarine; 1 egg; 2 tsp. grated lemon peel; 2 Tbsp. lemon juice; 1 c. sugar; 1 1/3 c. flour; 1/2 tsp. salt; 1/2 tsp. baking soda; 1 Tbsp. poppy seed

Servings: persons

1
In mixing bowl, cream sour cream and margarine.
2
Beat in egg, lemon peel and juice until well combined.
3
Combine next 5 ingredients in separate bowl and blend into creamed mixture only until ingredients are moistened (30 to 45 seconds).
4
Line muffin pan with papers and spoon in batter.
5
Bake at 400u00b0 for 20 minutes or until muffins test done with a wooden toothpick.
6
Let stand on wire rack 5 minutes.
7
Remove from pan.

620

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. sour cream, 1/3 c. softened margarine, 1 egg, 2 tsp. grated lemon peel, and more.

Yes, Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Muffins

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