A perfect morning muffin to bring a little sunshine to your day even in the dead of winter...
Lemon Poppyseed Muffins
Serves 24
A light, lemony, delicious muffin that is perfect for breakfast or an afternoon pick me up
Prep Time - 10 min
Cook Time - 15 min
Total Time - 30 min
Ingredients
1 1/2 cup white whole wheat flour
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tbsp butter
1 cup brown sugar
1/2 tbsp lemon zest
2 eggs
1 1/2 cups plain no-fat Greek yogurt
2 Tbsp. Poppy Seeds
For the Drizzle
1/4 cup powder sugar
1 tbsp lemon juice
Instructions
1.Preheat oven to 375
2.Line a muffin tin with liners, or spray it with non-stick spray
3.In a medium bowl mix together flours, poppy seeds, baking powder, baking soda & salt
4.In the bowl of a stand mixer beat butter, sugar and lemon zest until fluffy
5.Add eggs one at a time until just combined
6.Reduce mixer to low and add in 1/3 of the yogurt, then 1/2 of the flour and then repeat until flour and yogurt are just combined
7.Make sure to not over-mix as muffins will become hard and very dense
8.Divide batter between muffin tins, filling each tin about 3/4 of the way (I used a ice cream scoop to ensure each muffin was the same size)
9.Bake at 375 for 15 minutes, or until muffins are a golden brown and when a toothpick inserted into the center comes out clean
10.Remove from oven and place onto wire cooling racks to glaze and cool completely
For the drizzle
1.Combine powder sugar and lemon juice in a small bowl until smooth
2.Drizzle over each muffin while they are still warm
3.ENJOY!!!
Notes
Each muffin is 4 WW+ points
Nutritional Info
Calories: 145 Total Fat: 5.3 g Saturated Fat: 3.2 g Trans Fat: 0.2 g Cholesterol: 26.5 mg Sodium: 127 mg Total Carbs: 22.5 g Dietary Fiber: 0.5 g Sugars: 10.2 g Protein: 2.1 g
Lemon Poppyseed Muffins
Serves 24
A light, lemony, delicious muffin that is perfect for breakfast or an afternoon pick me up
Prep Time - 10 min
Cook Time - 15 min
Total Time - 30 min
Ingredients
1 1/2 cup white whole wheat flour
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tbsp butter
1 cup brown sugar
1/2 tbsp lemon zest
2 eggs
1 1/2 cups plain no-fat Greek yogurt
2 Tbsp. Poppy Seeds
For the Drizzle
1/4 cup powder sugar
1 tbsp lemon juice
Instructions
1.Preheat oven to 375
2.Line a muffin tin with liners, or spray it with non-stick spray
3.In a medium bowl mix together flours, poppy seeds, baking powder, baking soda & salt
4.In the bowl of a stand mixer beat butter, sugar and lemon zest until fluffy
5.Add eggs one at a time until just combined
6.Reduce mixer to low and add in 1/3 of the yogurt, then 1/2 of the flour and then repeat until flour and yogurt are just combined
7.Make sure to not over-mix as muffins will become hard and very dense
8.Divide batter between muffin tins, filling each tin about 3/4 of the way (I used a ice cream scoop to ensure each muffin was the same size)
9.Bake at 375 for 15 minutes, or until muffins are a golden brown and when a toothpick inserted into the center comes out clean
10.Remove from oven and place onto wire cooling racks to glaze and cool completely
For the drizzle
1.Combine powder sugar and lemon juice in a small bowl until smooth
2.Drizzle over each muffin while they are still warm
3.ENJOY!!!
Notes
Each muffin is 4 WW+ points
Nutritional Info
Calories: 145 Total Fat: 5.3 g Saturated Fat: 3.2 g Trans Fat: 0.2 g Cholesterol: 26.5 mg Sodium: 127 mg Total Carbs: 22.5 g Dietary Fiber: 0.5 g Sugars: 10.2 g Protein: 2.1 g
Add or Follow me for recipes, tip and motivation:
http://www.facebook.com/GetFitandTrimwithCharmayne/
http://www.facebook.com/GetFitandTrimwithCharmayne/
For weight loss support joins us here, it is a safe place with tips, recipes and motivation, join our group:www.facebook.com/groups/GetFitandTrimwithCharmayne/
