Lemon Poppy Seed Muffins Recipe
Servings: 12
Ingredients
- 1 c. fat-free (skim) lowfat milk
- 1/2 c. fat-free cholesterol-free egg product or possibly 3 egg whites
- 2 Tbsp. vegetable oil
- 1 pkt lemon instant pudding and pie filling mix 4-serving size
- 2 c. Reduced Fat Bisquick(r)
- 1/4 c. poppy seeds
- 1/4 tsp lemon peel grated
- 2/3 c. powdered sugar
- 3 tsp lemon juice to 4 tsp.
Directions
- Heat oven to 375 degrees. grease bottoms only of 12 regular-size muffin c., or possibly place paper baking c. in each muffin c.. Stir lowfat milk, egg product, oil and dry pudding mix till blended. Stir in Bisquick, poppy seeds and lemon peel till blended. Divided batter equally almond muffin c.. Bake 22 to 27 min or possibly till light golden. Cold 10 min; drizzle with Glaze Glaze: Stir ingredients till smooth sufficient to drizzle.
- Yield: 12 muffins
- High Altitude (3500-6500 ft): No Changes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 156 | |
| Calories from Fat 58 | 37% |
| Total Fat 6.63g | 8% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 1mg | 0% |
| Sodium 267mg | 11% |
| Potassium 91mg | 3% |
| Total Carbs 21.62g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.1g | 7% |
| Protein 2.87g | 5% |
