Moist and Light Lemon Poppy Seed Muffins

This is a fabulous, just-the-right-amount of lemon flavor, perfectly light and tasty, muffin.  I served them last week at parsha class, and the women requested that I post the recipe.  They’re a great morning muffin with a glass of milk or coffee, or a perfect afternoon snack.  The kids love them too – and of course, they freeze perfectly.  They are also super-fast to throw together, which is a major requirement in my kitchen. 

Disclaimer: I have not yet tried it this way, but I think it would be nice baked as a loaf too, for a Lemon Poppy Seed Loaf Cake (adjust baking times accordingly, as a loaf cake would take longer than muffins).  If you bake it as a cake, line the loaf pan with parchment paper prior to baking. 

Moist and Light Lemon Poppy Seed Muffins

Pre-heat the oven to 350*.  In a large bowl, combine:

1 3/4 c. white whole wheat flour, ½ c. (scant) sugar, ½ c. (scant) light brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, dash salt, 2 tsp poppy seeds.

In large pyrex measuring cup, or a different bowl, measure out:

1/4 c. natural applesauce, 1/4 c. oil, 1 c. orange juice, 2 eggs, 2 Tbsp lemon juice, 2 tsp lemon extract

Add wet ingredients to dry.  Stir till just combined.  As with all muffin recipes, do not over mix, or muffins will be tough. 

Spoon batter into muffin cups, which have been lined with paper liners.

Bake on 350* for 20-23 minutes, till dry.  Adjust baking time accordingly, based on your oven.

When muffins are done, cool on wire racks.  Enjoy warm or at room temperature.  Freeze muffins for prolonged storage. 

Don’t forget to check out these other awesome recipes for your Yom Tov (or any other time of the year!) enjoyment:

Delicious for the simanim of apples and gourd:

A wonderfully hearty, filling, scrumptious soup for your Succos (fall into winter) table:

A delicious, you-won’t-believe-it’s-low-fat cookie:

And a filling, colorful, tasty and nutritious salad:

Enjoy and happy cooking!


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