Low Fat Lemon Poppy Seed Muffins Recipe

Name: Low Fat Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup vegetable oil; 1/2 cup sugar; 2 eggs; 1 1/2 cups 1% fat buttermilk; 1/4 cup poppy seed; 2 tablespoons grated lemons, zest of (2 Lemons); Syrup; 1/4 cup fresh lemon juice; 1/4 cup sugar

Servings: persons

2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1/2 cup sugar
2 eggs
1 1/2 cups 1% fat buttermilk
1/4 cup poppy seed
2 tablespoons grated lemons, zest of (2 Lemons)
Syrup
1/4 cup fresh lemon juice
1/4 cup sugar

1
Preheat oven to 400 F (200 C).
2
In bowl, combine flour, baking powder, baking soda and salt.
3
Mix well.
4
In large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds and lemon zest.
5
Add dry ingredients to wet ingredients and combine until just moistened.
6
Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.
7
Bake in preheated oven for 20-25 minutes or until done.
8
Meanwhile in a small saucepan, bring lemon juice and sugar to boil.
9
Remove from heat a cool until muffins are done.
10
When muffins come out of the oven, prick the tops in a few places with a toothpick and spoon syrup over the top and allow to soak into the muffins.
11
Cool and remove muffins from pan.
12
*Should you want a more lemon flavor to the muffin, reduce buttermilk by 1 Tbsp and add 1 Tbsp fresh lemon juice to the batter*.

1243

kcal

Calories

Fat

100

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 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Low Fat 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.

Low Fat Lemon Poppy Seed Muffins

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