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Lemon-Poppy Seed Muffins Recipe

Lemon-Poppy Seed Muffins

Tender, moist muffins made with fresh lemon juice, minimal fat and poppy seeds

Prep Time
Total Time
3.8 of 5 (8 ratings) Review This Recipe | See All Reviews
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  • 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

Nutrition Information

Total Fat
Serving Size: 12 servings (1 muffin each)
View Complete Nutrition Information >


  1. Preheat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
  2. Mix flour, sugar, poppy seeds, baking powder and baking soda in large bowl; set aside.
  3. 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.
  4. Bake 20 minutes, or until lightly browned. Great served warm or anytime.

Cook's Tip

For more lemon flavor, make a glaze by combining 1-1/2 cups confectioners' sugar with 1/4 cup lemon juice. Mix until smooth. Drizzle over each muffin.
Nutrition Information close
Amount per Serving
Calories 171  
  % Daily Value*
Total fat 4 g 6%
Saturated fat 1 g 4%
Cholesterol 1 MG 0%
Sodium 232 MG 10%
Carbohydrate 30 g 10%
Dietary fiber 2 g 7%
Sugars 14 g
Protein 4 g
Vitamin A   5%
Vitamin C   4%
Calcium   12%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
1 Reviews for Lemon-Poppy Seed Muffins
These muffins turned out great! I used almond milk and reduced the amount of butter by half, and they still turned out moist and delicious. Mine were done at 18 minutes.
Apr 24, 2016

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