Baking muffins is not something I do often. Baking a lot of stuff really, besides something adapted and fixed up out of a box, or something very simple. Or if a recipe really jumps out at me, like pumpkin scones. Why? I hate measuring things. With baking, you need to have the proper proportions of flours, baking soda/salt, wet and dry ingredients, etc. But I still never follow the recipe exactly. I end up eyeballing things. Usually it’s fine though. (Sorry avid bakers!)
But, sometimes I cave, like with these muffins. I absolutely love lemon poppy seed muffins. I got a craving for them the other day, so I tried to find a recipe low in fat.
I discovered this recipe from A Bicycle for Two. I adapted it a smidge based on things that I had on hand.
Lemon Poppy Seed Muffins
(Makes 12 muffins)
2 c. all purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1/3 c. raw sugar plus 1 tbsp.
zest and juice of 2 lemons
1 small container (about 5 oz.) non-fat vanilla Greek yogurt
½ c. egg beaters (or 2 eggs)
1/3 c. oil
1/3 c. milk
2 tbsp. poppy seeds
- Preheat the oven to 375 degrees. Prepare a muffin tin with muffin liners or grease each cup.
- In a mixing bowl, combine the lemon zest and juice with the sugar. Add in the flour, baking powder, baking soda, and salt. Whisk to combine.
- In another bowl, combine the yogurt, egg, oil, and milk.
- Combine the wet into the dry ingredients. Stir until just combined, then add the poppy seeds.
- Using a ¼ cup measuring cup, dip up the batter into the cups.
- Bake about 14 minutes, until light browned and a toothpick comes out clean.
- Allow to cool and eat up!