Lemon Poppy Seed Muffins

I love muffins of any shape and size.

I decided to take out my recipe box and see what I could find to whip up tonight.

These were the lucky winners.

They are not a muffin that has an overwhelming lemon flavor.

I opted to use the new Smart Balance Blend stick to cut back on the fat and calories.

The end result for *my taste* was a bit drier compared to using butter. I think I will stick to the butter tyvm. *smile*

The calories listed below are with butter.

* Exported from MasterCook *

Lemon Poppy Seed Muffins

Serving Size: 12

Categories: Breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter -- melted

1 cup milk, skim

1 large egg

1 teaspoon grated lemon peel

2 cups flour

1/3 cup sugar

1 tablespoon baking powder

1 tablespoon poppy seeds

  1. Mix the first four ingredients together in a large bowl.
  2. Then stir in the remaining four ingredients.
  3. Grease muffin tins.
  4. Bake 400 degrees for 20 minutes
  5. Brush when done with a mixture of 2 tablespoons confectioners’ sugar and 1 tablespoon lemon juice.

Yield: "12 muffins"

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- **Calories do not include the icing. **

Per Serving (excluding unknown items): 183 Calories; 9g Fat (42.3% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : ** Can use lemon extract for the lemon peel. I added in 2 tablespoons.

Anonymous said...

These muffins look good. I just made some lemon poppy-seed mini-muffins, but used regular butter. Was the flavor still there with your butter substitute?

Sandy said...

The flavor is not as strong as when you use real butter and they were a bit dry. :-/ I will be sticking with the real stuff.
BTW- your muffins look wonderful!!

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