How To make Lemon Poppyseed Muffin
1 1/3 c Cake flour
1/2 ts Baking soda
4 oz Butter
1 1/3 c Sugar
4 Eggs
3 tb Lemon juice
3 ts Grated lemon peel
2 ts Vanilla
5 tb Poppy seeds
1/2 c Sour cream
Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins.
Sift the dry ingredients (flour and soda) and set aside. Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds. Add the flour and sour cream to this making sure the batter is well mixed. Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden. Dust with confectioners' sugar and serve warm or cool on a cake rack. The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar. This meringue is then folded into the batter just before baking. This makes for a lighter muffin, but is unnecessary. Posted By japlady@nwu.edu On rec.food.recipes or rec.food.cooking
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The Ultimate Healthy Lemon Poppyseed Muffins | Amy's Healthy Baking
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Hi, I’m Amy! Here in my kitchen, I share recipes that are light in calories but full of flavor. They’re delicious AND nutritious—because you shouldn’t have to choose! Most of my recipes are low-fat (or “skinny”) and clean-eating friendly, with a growing number of vegan, gluten-free, and sugar-free options as well. I truly believe we can make healthier options taste just as delicious as their indulgent counterparts—just wait until you try this one!
These delicious lemon poppy seed muffins taste like they came straight from a bakery! They’re soft, tender, and full of sweet citrus flavor… But none of the guilt and only 126 calories! ♡ As a picky little kid, I only ate lemon poppy seed muffins… And I was quite the muffin critic. So I’m completely confident that these truly are the ULTIMATE healthy lemon poppy seed muffins!
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Bee Sweet's Lemon Poppy-Seed Muffins
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We found a winning lemon poppy seed muffin recipe!
Super Moist Lemon Poppy Seed Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Super Moist Lemon Poppy Seed Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Eggless Lemon Poppy Seed Muffins.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These Vegan Lemon Poppy Seed Cupcakes are soft and moist and full of fresh lemon juice flavor.
Eggless Dairy-free Lemon Poppy Seed Cupcakes, perfect for breakfast or afternoon tea!
Makes 12 cupcakes.
✅Please turn on subtitles/captions for more details.
✅ Ingredients:
Juice from 1 lemon + water to make up to 1 cup (240 ml) liquid.
3/4 cup (150 g) Superfine Granulated Sugar
1/3 cup (80 ml) Vegetable oil
1 ¾ cup (245 g) All-Purpose Flour
1 tsp (4 g) Baking Powder
1/2 tsp (2.5 g) Baking Soda
1/4 tsp (1.5 g) Salt
2 tbsp (18 g) Poppy Seed
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.
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HOW TO MAKE KETO LEMON POPPY SEED MUFFINS | SO LEMONY | SOFT & MOIST | CRUNCHY | SUPER EASY
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
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Almond Flour (
Coconut Flour (
Lakanto ( )
Allulose (
Silicone Baking Cups (
Mini cupcake liners (
Standard size cupcake liners (
Handheld mixer (
Stand mixer (
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If you love lemons and crunch, this is a perfect combination. These delicious muffins are so lemony and crunchy from the poppy seeds. And they are super easy to make with a soft and moist texture.
The recipe can be viewed and printed at this link;
(Total Servings = 11)
NUTRITION INFO PER SERVING
Total Carb = 4.0 g
Dietary Fiber = 1.6 g
Net Carb = 2.4 g
Calories = 148
Total Fat = 12.7 g
Protein = 4.9 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS!
DRY INGREDIENTS
Almond flour = 180 g / 1 1/2 cups
Coconut flour = 45 g / 5 3/4 tbsp
Other flour options:
1. Almond flour = 360 g / 3 cups
2. Coconut flour = 90 g / 3/4 cup
Baking Powder = 8 g / 2 tsp
Baking Soda = 1/4 tsp (optional)
Monkfruit = 50 g / 1/4 cup (This is a reduced amount to balance the sweetness from the lemon glaze. If you are omitting the lemon glaze, you need to increase the amount of sweetener in the cake up between 80 to 100 g).
Salt = 1/4 tsp
Poppy Seeds = 18 g / 2 tbsp
Zest = 1 lemon
WET INGREDIENTS
Eggs = 3 large (173 g)
Unsweetened Greek Yogurt = 120 g / 1/2 cup (OR Sour cream / Whipping cream / Coconut cream)
Unsalted melted butter = 60 ml / 1/4 cup (OR any keto friendly oil)
Fresh lemon juice = 45 ml / 3 tbsp
Vanilla extract = 1 tsp
LEMON GLAZE
Allulose powdered sweetener = 125 g / 1 cup (You can also use any keto friendly powdered sweetener)
Fresh lemon juice = 45 ml / 3 tbsp
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, add the monkfruit and lemon zest. Press them together with a spatula or rub them with your fingertips to release the natural oil from the lemon zest and infuse the sweetener so the cake will be more flavorful.
3. Add the rest of the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until well combined. The batter is quite thick.
5. Spoon batter into the paper cups. I used 11 small and firm paper cups, but you can use any choice of paper cups or just spoon directly into greased muffin tins. The total servings will depend on what size of paper cups or muffin tins you used. Spread the top evenly.
6. Bake at the middle rack for 15 to 18 minutes or until a wooden skewer comes out clean.
7. Let the muffins cool completely then start making the lemon glaze.
8. To make the lemon glaze, combine the powdered sweetener and lemon juice. Add the lemon juice gradually until you get the right consistency. If it is too thick, just add more lemon juice. If it is too diluted, add more powdered sweetener. Pipe the lemon glaze over the top of the muffins. You can also use a spoon to drizzle the glaze over the top of the muffins.
NOTE
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The Lemon Poppyseed Muffin recipe!
In honor of National Pancake Day, here's a delicious recipe for a Lemon Poppyseed Muffin made from a Medifast Original Pancake!
Hope you enjoy!
For more recipes, go to medifastrecipes.com