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Low-Fat Lemon Poppy Seed Muffins Recipe

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.

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Low-Fat Lemon Poppy Seed Muffins Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12 Servings

15 30 45

Ingredients

2-1/4 cups all-purpose flour
1-1/2 cups sugar
1/4 cup poppy seeds
1 tablespoon baking powder
3 eggs, lightly beaten
1-1/4 cups fat-free milk
3/4 cup applesauce
2 teaspoons lemon extract

Directions

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. Yield: 1 to 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 235 calories, 3 g fat (1 g saturated fat), 54 mg cholesterol, 131 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Low-Fat Lemon Poppy Seed Muffins in Cookin' Up Country Breakfasts Cookbook , p73

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas