Lemon Yogurt Poppy Seed Muffins Lighter Recipes

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LEMON YOGURT-POPPY SEED MUFFINS (LIGHTER RECIPE)



Lemon Yogurt-Poppy Seed Muffins (lighter recipe) image

For warm, fresh-from-the-oven muffins on busy mornings, mix the wet and dry ingredients separately the night before. In the morning, you just need to combine the wet and dry ingredients, bake, glaze and enjoy!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 14

1/3 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 container (6 oz) Yoplait® Original yogurt lemon burst
1/4 cup fat-free egg product or 1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.

Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g

QUICK LEMON POPPY SEED MUFFINS



Quick Lemon Poppy Seed Muffins image

Lemony lemon poppy seed muffins with a sweet glaze.

Provided by horsephoto

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 10

Number Of Ingredients 13

⅔ cup white sugar
½ cup vegetable oil
2 eggs
2 lemons, zested
1 ⅓ cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
⅔ cup confectioners' sugar
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 33.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 133 mg, Sugar 22.7 g

LEMON POPPY SEED MUFFINS II



Lemon Poppy Seed Muffins II image

Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.

Provided by Karen Gibson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 14

⅓ cup milk
¼ cup vegetable oil
⅔ cup nonfat lemon yogurt
1 egg
1 ¾ cups all-purpose flour
¼ cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
¼ teaspoon lemon extract
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
2 ½ teaspoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
  • Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
  • Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
  • To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 269.6 mg, Sugar 12.1 g

MOIST AND FLUFFY LEMON POPPY SEED MUFFINS



Moist and Fluffy Lemon Poppy Seed Muffins image

Taken from 'The Canadian Baker' Blog. Absolutely the best texture I've ever had. Moist, fluffy, and light. Adaptable for blueberry lemon muffins, raspberry orange etc. I will add more lemon juice next time as I found it not zesty enough, and will cut back on the poppy seeds slightly. A simple lemon glaze makes this the perfect sweet treat for a cold day or an after lunch dessert.

Provided by Young Mom

Categories     Quick Breads

Time 33m

Yield 12 muffins, 4-6 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup poppy seed (use 1/8 cup if you like only a sprinkle of poppy seeds in your muffins)
1 cup buttermilk
2 eggs
1/4 cup vegetable oil
1 grated med lemon, zest of
1/3 cup fresh squeezed lemon juice (I prefer 1/2 cup for more zing)

Steps:

  • Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
  • In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
  • In separate bowl combine buttermilk, oil and eggs, whisking gently.
  • Grate lemon and add zest to dry mixture, stirring well.
  • Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing)
  • Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling). Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
  • Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
  • Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.

Nutrition Facts : Calories 608.1, Fat 21.2, SaturatedFat 3.4, Cholesterol 108.2, Sodium 980.2, Carbohydrate 93, Fiber 2.7, Sugar 42.5, Protein 13.3

LEMON POPPY SEED MUFFINS



Lemon Poppy Seed Muffins image

Make and share this Lemon Poppy Seed Muffins recipe from Food.com.

Provided by jmyoung

Categories     Breakfast

Time 35m

Yield 12 Muffins

Number Of Ingredients 12

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
1/2 teaspoon table salt
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
1 tablespoon lemon zest, grated
2 large eggs
1 1/2 cups plain low-fat yogurt
1/4 cup granulated sugar
1/4 cup lemon juice

Steps:

  • Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, poppy seeds, and salt in medium bowl; set aside.
  • Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
  • Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and glaze.
  • For Glaze: While muffins are baking, heat 1/4 cup granulated sugar and lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve.

Nutrition Facts : Calories 323.9, Fat 12.1, SaturatedFat 6.8, Cholesterol 58.3, Sodium 276.2, Carbohydrate 48.2, Fiber 1.3, Sugar 23.3, Protein 6.4

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