Best Lemon Yogurt Poppy Seed Muffins Lighter Recipes
LEMON YOGURT-POPPY SEED MUFFINS
These flavor-packed muffins are a treat at breakfast, lunch or supper! They're also great for snacking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients 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 powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g
LEMON YOGURT-POPPY SEED MUFFINS (LIGHTER RECIPE)
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
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
HEALTHY GREEK YOGURT LEMON POPPY SEED MUFFINS
Steps:
- Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
- Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
- Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
- Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
- Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!
Nutrition Facts : Calories 198 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 163 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
LEMON POPPY SEED MUFFINS II
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
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
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