Low Fat Lemon Poppy Seed Muffins Recipes

Steps:

• Preheat oven to 400 F (200 C).
• In bowl, combine flour, baking powder, baking soda and salt.
• Mix well.
• In large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds and lemon zest.
• Add dry ingredients to wet ingredients and combine until just moistened.
• Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.
• Bake in preheated oven for 20-25 minutes or until done.
• Meanwhile in a small saucepan, bring lemon juice and sugar to boil.
• Remove from heat a cool until muffins are done.
• When muffins come out of the oven, prick the tops in a few places with a toothpick and spoon syrup over the top and allow to soak into the muffins.
• Cool and remove muffins from pan.
• *Should you want a more lemon flavor to the muffin, reduce buttermilk by 1 Tbsp and add 1 Tbsp fresh lemon juice to the batter*.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
• Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
• Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Steps:

• Lightly spoon flour into the measuring cup and level with knife. Place flour and the remaining dry ingredients in a bowl and mix with a whisk. Stir in lemon zest and poppy seeds. Make a well in the center of the mixture.
• Combine buttermilk, butter and egg. Add to dry ingredients and stir just until moistened.
• Spoon batter into muffin pan with muffin cup liners. Bake at 400°F for 20 minutes or until golden brown.