Whole Wheat Lemon Poppyseed Muffins

17 Jul

Recipe from: http://cookincowgirl.blogspot.com/2012/04/whole-wheat-lemon-poppy-seed-muffins.html

I recently learned that I can have greek yogurt. Beware, this recipe is NOT dairy-free, but somehow it works for me.

  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • Pinch of salt
  • 1/3 C + 1 T sugar
  • Zest and juice from 2 small lemons
  • 1/4 C + 1 T non fat Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 C canola oil
  • 1 egg
  • 2T poppy seed filling

Preheat oven to 400 degrees and line muffin tin with cups.

In a large bowl, mix the sugar with the lemon zest, until the sugar turns a pale yellow color. In the same bowl, mix together the flour, baking soda, baking powder and salt.

In a smaller bowl, mix together the lemon juice, egg, Greek yogurt, vanilla extract and oil, until well combined. Pour the wet ingredients into the dry and mix until just combined. {Do not over mix}. Gently fold in the poppy seeds.

Pour the batter into the wells. I filled them about half-way and you can see they didn’t rise much. I’d recommend filling 3/4 full for a prettier presentation. Bake for 15-17 minutes, or until a tooth pick comes out clean.

FYI: These muffins were lemon-y and to die for! Will definitely be making them again! Maybe this time I’ll even share 😉
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