400g yoghurt, such as Greek, natural, soya.They are usually served at room temperature, but you can choose to warm them up for a few seconds in a microwave if you prefer warm muffins.Īs they can keep for a very long time, this recipe is perfect for batch baking! Simply double or triple the recipe to make a larger amount, and freeze the lemon poppy seed muffins for a rainy day. You can keep them in an airtight container in your pantry for up to 5 days, or freeze them for up to 12 months.ĭefrost the frozen muffins before serving them. Vegan: Use a vegan egg substitute and vegan yogurt for a vegan friendly version of the recipe.ĭouble lemon: Double up on the lemon zest, or coat the muffins with a lemon flavored icing or frosting if you want to increase the lemon flavor. Cilantro tea - The muffins go really well with this easy tea made with fresh herbs.įruity: Add some finely diced fresh fruit or berries, such as raspberries or oranges.Strawberry Basil Sauce - Add some strawberry sauce on top, because fruits are delicious.Iced Chai Latte with Almond Milk - Serve the muffins with your morning coffee.Top the muffins with your favorite icing if you want an extra sweet treat.Overcooked muffins are dry and unpleasant. The muffins can burn quickly, so keep an eye on them.Use a toothpick or a skewer inserted in the middle of the lemon poppy seed muffins to ensure that they have cooked through.This prevents them from expanding too much, and gives them a nice shape. Don't over mix the batter! Only stir until the ingredients are just combined.Here are my best advice to make the best healthy lemon poppy seed muffins: Place them in the oven, and bake for about 17 min, or until a skewer or toothpick inserted in the middle comes out clean.ĭiscover more healthy snack recipes.
#LEMON POPPY SEED MUFFINS FULL#
Fill the liners about ⅔ full of the batter. Mix the ingredients together until just combined. Then, add the dry ingredients baking powder, baking soda, salt, flour and lemon zest. Measure and prepare the other ingredients. Zest two lemons using a microplane, and squeeze the juice out of one lemon. Preheat your oven to 360 ☏ / 180 ☌ / 160 ☌ fan oven. 💡 TIP! If you don't have white whole wheat flour available, you can also use regular all purpose flour. The result is the same good muffins that you're used to, but made with better ingredients.
In this recipe we replace these with Greek yogurt, olive oil and honey. Muffins typically include sour cream, butter and sugar. To make this recipe, you will need Greek yogurt, olive oil, vanilla extract, poppy seeds, white whole wheat flour, lemon (juice + zest), eggs, honey, baking powder, baking soda and salt. If you love these lemon muffins, you might also want to check out my healthy banana oat muffins with raisins, Banana Carrot Muffins, Blueberry Protein Muffins, Pumpkin Zucchini Muffins or these easy puff pastry cinnamon rolls.
Using some simple substitutions, we can make amazing muffins with ingredients you probably already keep in your pantry. But this recipe creates the most lovely, light, fluffy and moist lemon poppy seed muffins. Muffins don't typically tend to be healthy - and attempts to make them a little healthier don't always work out.
0 kommentar(er)
