Lemon-Poppy Soft Wheat Muffins

Lemon-Poppy Soft Wheat Muffins

Simply delicious and nutritious! These muffins freeze well, so make a batch and keep the extras for another lemon- or poppy seed-theme day.

Makes 12 muffins
3/4 cup fat-free lemon yogurt *
Grated peel of 1 lemon
2 eggs
1/4 cup granulated sugar
1/4 cup nonfat dry milk
1 tablespoon poppy seeds
3 tablespoons canola oil
1 1/2 cups soft wheat pastry flour †
1 teaspoon baking powder
1/3 cup fat-free milk
Buy the bookThe Flavor Full Diet This recipe is featured on page 145


  1. Preheat the oven to 350°F.
  2. Place the yogurt, lemon peel, eggs, sugar, dry milk, poppy seeds, and oil in the bowl of an electric mixer and beat until creamy.
  3. Add the flour and baking powder and beat on low speed, adding the milk slowly until well blended.
  4. Place 12 foil baking cups on a baking sheet or line a 12-cup muffin pan with paper liners. Spoon in the batter, filling each cup 2/3 full.
  5. Bake for 15 to 20 minutes, or until golden.

Per serving
Per muffin: 120 calories, 5 g fat (<1 g sat fat), 4 g protein, 16 g carbohydrate, 1 g fiber, 31 mg cholesterol, 70 mg sodium

* See the appendix for recommended brands.
† Arrowhead Mills Organic Pastry Flour or any other brand of soft wheat (not whole wheat) flour with fiber is fine. You can also use Hodgson Mill Oat Bran Flour.