Lemon Lovin'!
Serving Size: 1 muffin (1/12th of recipe)
Calories: 162
Fat: 2g
Sodium: 207mg
Carbs: 32g
Fiber: 2.5g
Sugars: 15.5g
Protein: 3.5g
PointsPlus® value 4*
HG Alternative: If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the granulated white sugar, each muffin will have 124 calories, 22g carbs, and 4.5g sugars (PointsPlus® value 3*).
We've been on a roll with our muffin recipes lately. This time we've perfected an incredible lemon poppy seed muffin that's low in calories and packed with flavor. Who's hungry? We are!
Prep: 15 minutes
Cook: 20 minutes
Cool: 20 minutes
Ingredients:
Muffins
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 cup no-sugar-added applesauce
2/3 cup granulated white sugar (or HG Alternative)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup fresh lemon juice
1 tbsp. grated lemon peel
1 tbsp. poppy seeds
Glaze
1/4 cup powdered sugar
2 tsp. fresh lemon juice
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
To make the muffins, in a large bowl, combine both types of flour, baking powder, baking soda, and salt.
In a medium-large bowl, combine remaining muffin ingredients, and whisk until uniform. Add mixture to the large bowl, and stir until just mixed and smooth. (Batter will be thick.)
Evenly distribute batter among the cups of the muffin pan, and smooth out the surfaces.
Bake until a toothpick inserted into the center of a muffin comes out clean, 18 - 20 minutes.
Let cool completely, about 20 minutes.
To make the glaze, in a small bowl, thoroughly mix powdered sugar with lemon juice. Drizzle over cooled muffins. Enjoy!
MAKES 12 SERVINGS