Lemon Poppyseed Muffins

posted by Christine Gable on Tuesday, Jan 3, 2012
posted by Christine Gable
Prep Time: 5 minutes
Cook Time: 15 minutes

Description

This lemon poppyseed muffin recipe uses agave syrup, a low-glycemic sweetener that is ideal for those watching blood sugar levels. If you'd like to boost the fiber content, this recipe is also delicious if you replace 3/4 cup of the flour with whole wheat flour. These are one of my all-time favorite muffins!

Ingredients

  • 1 3⁄4 cups flour
  • 3 tablespoons poppyseeds
  • 1⁄2 teaspoon salt
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄3 cup milk
  • 1⁄2 cup agave syrup (may use sugar or maple syrup instead, if desired)
  • 1⁄3 cup vegetable oil
  • 1⁄2 cup low-fat yogurt (lemon, vanilla or plain)
  • 1 egg (or egg substitute)
  • 2 teaspoons lemon extract
  • 1 tablespoon lemon zest - from 1 lemon (optional, but adds extra delicious zing)

Goes Well With

coffee, tea, milk, fruit

Directions

Preheat oven to 375ºF. Spray muffin tins* with vegetable oil spray and set aside.

  1. In medium-size mixing bowl, whisk together the flour, poppyseeds, salt, baking powder and baking soda.
  2. In separate bowl (I like to use an electric mixer), mix together the milk, agave, vegetable oil, yogurt, egg, lemon extract and lemon zest. When well-blended, add to the dry ingredients. Mix until just combined and scoop into muffin tins, filling each one about 3/4 full.
  3. Bake for 15 minutes or until done (and golden brown). Serve warm or cool.

Makes

Please note: some serving size selections may result in uncommon measurements.

Notes

*This recipe will make 6 extra-large muffins or 9-10 smaller (regular-size) muffins.

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