Weight Watchers Lemon Poppy Seed Muffins Recipes
WEIGHT WATCHERS LEMON POPPY SEED MUFFINS RECIPE
Provided by starspangledlady
Number Of Ingredients 10
Steps:
- Instructions Preheat oven to 400°F. Place 12 muffin cup liners in muffin cups. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown. Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. Yield: 12 servings (serving size: 1 muffin).
LOW-FAT LEMON POPPY SEED MUFFINS
I enjoy trying new muffin recipes, so was I glad when I stumbled upon this one. The applesauce makes these lemon muffins so moist and delicious.
Provided by Taste of Home
Time 45m
Yield 1 to 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, sugar, poppy seeds and baking powder. Combine eggs, milk, applesauce and lemon extract; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about three-fourths full. Bake at 350° for 30-35 minutes or until muffins test done.
Nutrition Facts :
LOW FAT POPPY SEED MUFFINS (WW)
These are good, just not as moist as I was hoping for. The next time I make them, I'm going to try cutting the sugar back to 1/2 cup and using a 1/4 cup of unsweetened apple in place of the 2 Tbls. of butter to see if they would be moister that way. 1 muffin = 3 points as written. With the changes mentioned above, 1 muffin = 2 points.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Lightly spoon flour into the measuring cup and level with knife. Place flour and the remaining dry ingredients in a bowl and mix with a whisk. Stir in lemon zest and poppy seeds. Make a well in the center of the mixture.
- Combine buttermilk, butter and egg. Add to dry ingredients and stir just until moistened.
- Spoon batter into muffin pan with muffin cup liners. Bake at 400°F for 20 minutes or until golden brown.
Nutrition Facts : Calories 152.4, Fat 3, SaturatedFat 1.6, Cholesterol 21.6, Sodium 275.3, Carbohydrate 28.2, Fiber 0.7, Sugar 13.8, Protein 3.4
LEMON POPPY-SEED MUFFINS
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
HEALTHY LEMON POPPY SEED MUFFINS
Make and share this Healthy Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Chef Milano
Categories Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Mix eggs with wet ingredients and beat till smooth. Add dry ingredients.
- Bake at 350 for around 10 minutes.
Nutrition Facts : Calories 172.5, Fat 4, SaturatedFat 0.6, Cholesterol 46.5, Sodium 153.8, Carbohydrate 31.6, Fiber 1.7, Sugar 17.5, Protein 3.9
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- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in centre of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
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Cuisine ItalianCategory Brunch,Breakfast,Snacks,DessertServings 24Total Time 25 mins
- Whisk together the flour, 3⁄4 cup of the sugar, the poppy seeds, baking powder, and salt in a large bowl. Whisk together the milk, oil, egg, egg white, and lemon zest in a small bowl. Add the milk mixture to the flour mixture and stir just until the flour mixture is moistened.
- Fill the muffin cups evenly with the batter. Bake until the tops spring back when lightly pressed, 10 – 15 minutes. Let cool in the pan on a rack.
- Meanwhile, combine the remaining 1⁄4 cup of sugar and the lemon juice in a small microwavable bowl. Microwave on High until it boils, 45 seconds to 1 minute; stir until the sugar is dissolved. With a wooden skewer, poke 5 holes in each muffin. Gradually brush the lemon syrup over the muffins, letting it soak in before brushing on more syrup. Serve the muffins warm or let cool completely. Yields 1 muffin per serving.
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Instructions. Preheat oven to 400°F. Place 12 muffin cup liners in muffin cups. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a …
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From weightwatchers.com
Cuisine AmericanCategory Breakfast,SnacksServings 12Total Time 35 mins
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
- Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown.
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