Lemon-Poppy Seed Muffins
Tender, moist muffins made with fresh lemon juice, minimal fat and poppy seeds
- PAM® Original No-Stick Cooking Spray
- 2 cups Ultragrain® All Purpose Flour
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1-1/4 cups fat free milk
- 1/4 cup Fleischmann's® Original-stick, melted (1/4 cup = 1/2 stick)
- 1/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
- 1/4 cup lemon juice
- 1 tablespoon grated lemon peel
- Preheat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
- Mix flour, sugar, poppy seeds, baking powder and baking soda in large bowl; set aside.
- Beat milk, Fleischmann's, Egg Beaters, lemon juice and lemon peel with wire whisk until well blended. Add to flour mixture; stir just until moistened. Do NOT overmix. Spoon evenly into prepared muffin cups.
- Bake 20 minutes, or until lightly browned. Great served warm or anytime.
|Amount per Serving|
|% Daily Value*|
|Total fat||4 g||6%|
|Saturated fat||1 g||4%|
|Dietary fiber||2 g||7%|
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