Lemon Poppyseed Muffins Recipe No Calorie Sweetener Sugar Substitute Splenda Sweeteners

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
• In a large bowl, cream the butter and sugar until fluffy.
• Add the egg yolks, one at a time.
• Beat well after each.
• In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
• With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
• Beat just until smooth.
• In another bowl, beat the egg whites until soft peaks form.
• Gently fold them into the muffin batter until blended.
• Spoon the batter into the prepared pan, 3/4-full.
• Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes before removing to cool completely.
• I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

KETO LOW-CARB LEMON POPPY SEED MUFFINS

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.

LEMON POPPYSEED MUFFINS

Steps:

• Preheat oven to 350 degrees F. Place paper liners into 18 cupcake pans. Set aside.
• Place cake flour, SPLENDA® Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl. Mix on medium speed 1-2 minutes with an electric mixer until the butter is mixed into the flour mixture, with only very small pieces of butter visible.
• Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
• Mix buttermilk, lemon juice, lemon zest, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to get lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Add poppy seeds. Mix on medium high speed an additional 30 seconds.
• Pour muffin batter into prepared pans. Bake muffins in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

QUICK LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
• Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
• Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
• Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.