Wednesday, 23 May 2012

Glazed Lemon Poppy Seed Muffins





I love the fresh taste of lemons. I also love to bake with them (see my recipe for Fresh and Zesty Blueberry-Lemon Loaf), so it seemed only natural to post a recipe on a classic lemon recipe... Lemon Poppy Seed muffins!


The light fluffy texture of these muffins is perfect for a warm summer evening. They are perfectly moist, sweet, and tart at the same time :) YUM!


You can skip the glaze to save a few calories, but I like the extra sweetness it adds. I do have a bit of a sweet tooth though, so use your own discretion.


Glazed Lemon Poppy Seed Muffins

(12 muffins)


Ingredients:
  • 1/2 cup calorie reduced buttery spread (like Becel 63% less calories)
  • 2/3 cup sweetener of choice 
  • 2 eggs, separated and room temperature
  • 1 1/3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • zest of 2 lemons (yellow part only)
  • 1/2 cup fat free, plain Greek yogurt
  • juice of 1 lemon (2 tablespoons)
  • 1/4 teaspoon pure lemon extract
  • 1 teaspoon pure vanilla extract
  • nonstick spray
Method:
  • Preheat oven to 350 degrees F and spray a muffin tin with nonstick spray.
  • In the large bowl of an electric mixer (or a large bowl using a hand held mixer), cream butter and sweetener until light and fluffy. Add the 2 egg yolks one at a time.
  • In another bowl, whisk together flour, salt, baking soda, baking powder, poppy seeds, and lemon zest.
  • Turn the mixer to low and add the dry ingredients, alternating twice with yogurt. Then add the lemon juice, lemon extract, and vanilla extract. Mix until just combined; batter will be thick. Do not over mix.
  • In a small bowl, beat egg whites until soft peaks form. Fold into batter gently until smooth. 
  • Spoon batter into muffin tins about 3/4 full. Bake in the center of your oven for 20 min, or until a toothpick inserted into the middle comes out clean.
  • Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Drizzle with glaze if desired (recipe follows). 

Vanilla-Lemon Glaze

Ingredients:
  • 4 tablespoons icing sugar
  • 1/2-1 teaspoon almond milk
  • couple drops each of vanilla and lemon extract
Method:
  • Mix all ingredients together in a small cup or bowl. Drizzle onto cooled muffins with a fork.



NUTRITIONAL INFORMATION

One muffin WITHOUT glaze:
  • 93 Calories
  • 11g Carbohydrates
    • 0g Sugar
    • 1g Fiber
  • 4g Fat
  • 4g Protein
One muffin WITH glaze:
  • 109 Calories
  • 15g Carbohydrates
    • 4g Sugar
    • 1g Fiber
  • 4g Fat
  • 4g Protein

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