Low Fat Lemon Poppy Seed Muffins Recipes
KETO LOW-CARB LEMON POPPY SEED MUFFINS
These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.
Provided by Nicki Morganti
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
- Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
- Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
- Bake in the preheated oven until tops are golden, 15 to 20 minutes.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 10 g, Cholesterol 87.9 mg, Fat 10.7 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 240 mg, Sugar 0.5 g
LOW-FAT LEMON POPPY SEED MUFFINS
I enjoy trying new muffin recipes, so was I glad when I stumbled upon this one. The applesauce makes these lemon muffins so moist and delicious.
Provided by Taste of Home
Time 45m
Yield 1 to 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, sugar, poppy seeds and baking powder. Combine eggs, milk, applesauce and lemon extract; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about three-fourths full. Bake at 350° for 30-35 minutes or until muffins test done.
Nutrition Facts :
LOW FAT LEMON POPPY SEED MUFFINS
Make and share this Low Fat Lemon Poppy Seed Muffins recipe from Food.com.
Provided by shayluc
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F (200 C).
- In bowl, combine flour, baking powder, baking soda and salt.
- Mix well.
- In large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds and lemon zest.
- Add dry ingredients to wet ingredients and combine until just moistened.
- Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.
- Bake in preheated oven for 20-25 minutes or until done.
- Meanwhile in a small saucepan, bring lemon juice and sugar to boil.
- Remove from heat a cool until muffins are done.
- 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.
- Cool and remove muffins from pan.
- *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*.
Nutrition Facts : Calories 225.1, Fat 7.1, SaturatedFat 1.2, Cholesterol 32.2, Sodium 263.4, Carbohydrate 35.5, Fiber 1.4, Sugar 14.3, Protein 5.3
LOW FAT POPPY SEED MUFFINS (WW)
These are good, just not as moist as I was hoping for. The next time I make them, I'm going to try cutting the sugar back to 1/2 cup and using a 1/4 cup of unsweetened apple in place of the 2 Tbls. of butter to see if they would be moister that way. 1 muffin = 3 points as written. With the changes mentioned above, 1 muffin = 2 points.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Lightly spoon flour into the measuring cup and level with knife. Place flour and the remaining dry ingredients in a bowl and mix with a whisk. Stir in lemon zest and poppy seeds. Make a well in the center of the mixture.
- Combine buttermilk, butter and egg. Add to dry ingredients and stir just until moistened.
- Spoon batter into muffin pan with muffin cup liners. Bake at 400°F for 20 minutes or until golden brown.
Nutrition Facts : Calories 152.4, Fat 3, SaturatedFat 1.6, Cholesterol 21.6, Sodium 275.3, Carbohydrate 28.2, Fiber 0.7, Sugar 13.8, Protein 3.4
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