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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tips: Grate only the yellow-colored part of lemon rind. Grate rind before extracting juice. Make these Lemon-Poppy Seed Muffins ahead, and freeze. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
2 tablespoons poppy seeds |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
3 tablespoons vegetable oil |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 (8-ounce) carton lemon low-fat yogurt |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.
3. Spoon batter into each of 12 muffin cups coated with cooking spray.
4. Bake at 400° for 14 minutes or until golden. Remove muffins from pan immediately; place on a wire rack.
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