Lemon Poppyseed Muffins
Servings
6Serving size
1 muffinThis recipe can be easily be multiplied and will keep for 24 – 36 hours in a plastic bag, and they freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 1 large Egg(s) |
| 1 pat (1 inch sq, 1/3 inch high) Unsalted butter |
| 1/2 cup Z-Sweet / Stevia |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1/2 tsp. Vanilla extract |
| 2 Tbsp. Poppy seed |
| 1 Tbsp. Lemon zest (minced) |
| 1/4 cup Lemon juice |
| 1 cup Enriched all purpose white flour |
| 1/2 cup Whole wheat flour |
| 2 cup Wheat germ |
| 1/4 tsp. Salt |
| 1 tsp. Baking powder |
| 1/4 tsp. Baking soda |
| 1/3 cup Reduced fat buttermilk |
Instructions
Separate the egg into an egg white and egg yolk. Place the egg yolk in a medium mixing bowl and add the butter. Whisk together until smooth. Add the Z-Sweet, yogurt, vanilla extract, poppy seeds, lemon zest and lemon juice.
Whisk until smooth.
Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.
Whisk the egg white until frothy and white. Fold into the muffin batter.
Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 18 - 20 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These muffins are quick and easy to make and so rewarding. Light and sweet, the lemon is bright and flavorful with the nutty taste of the poppy seeds. The perfect breakfast with 10% of the fiber you need for the day.