Ingredients
12
12 servings
- •2 cups all-purpose flour
- •¾ cup white sugar
- •3 tablespoons poppy seeds
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •8 ounces plain non-fat yogurt
- •2 eggs
- •½ cup vegetable oil
- •2 large lemons, zested and juiced
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
Nutritional Facts
Per 12 servings
- Calories: 240
- Carbohydrate: 31g
- Fat: 11g
- Fiber: 1g
- Protein: 4g
- Sugar: 14g
Related Recipes
Easy Lemon Poppy Seed Muffins
Quick Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins II
Lemon Poppyseed Muffins with Lemon Glaze
Babs' Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
Lemon Poppy Seed Cake
Vegan Lemon-Poppy Seed Muffins
Almond-Poppy Seed Muffins
Poppy Seed Muffins
Gluten-Free Lemon-Poppy Seed Muffins
