Lemon Poppyseed Muffins
  • 1 large lemon
  • 2-3Tbsps. grated lemon zest
  • ½cup sugar
  • cups whole-wheat pastry flour
  • ¼cup poppy seeds
  • tsps. baking powder
  • ¼ tsp. baking soda
  • 5Tbsps. melted butter or canola oil
  • ¾cup plain yogurt
  • 5Tbsps. fresh lemon juice
  • 2 eggs
  • 1-tsp. vanilla extra
  • 2tsps. coarse sugar for sprinkling on the top
  1. Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin.
  2. Grate the skin from the lemon (lemon zest) and squeeze the lemon, straining the seeds and saving the juice.
  3. In a medium mixing bowl, combine the ½-cup sugar with the grated lemon zest. Use your fingers or a pastry blender to rub the zest into the sugar. Whisk in the flour, poppy seeds, baking powder and baking soda.
  4. In a separate bowl, whisk together the butter, yogurt, eggs, lemon juice and vanilla.
  5. Add the liquid ingredients to the dry ingredients, using a large spoon to stir until the flour mixture is fully incorporated.
  6. Divide the batter evenly between the muffin cups. Sprinkle the tops with the coarse sugar. Bake until a toothpick comes out clean, about 15 to 18 minutes. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Recipe Notes

Nutritional analysis per muffin: 168 calories, 4 grams protein, 21 grams carbohydrates, 8 grams fat, 120 mg. sodium, 2.2 grams fiber.