Cooking Done Light

After having “surveyed” many friends and family members on their favorite foods, I was actually rather surprised to discover that lemon poppy seed muffins were a favorite for many of them. I had never tried one, so I had no idea what all the fuss was about – but I wanted to find out!! I gathered several recipes from various cookbooks, and to be honest, wasn’t pleased with any of them; Feeling discouraged, I got to work and created a new recipe (a low-fat, low calorie version of course!!) And finally, I was pleased with the results. This muffin is moist, lemony, and delicious. Unlike the other versions that I tested, which had a dense, heavy and almost cake-like consistency, this recipe had a light, fluffy texture (which, in my opinion, is what “makes or breaks” a muffin).

So, if you are like I was, and have never tried a lemon poppy seed muffin up to this point – it’s time to get in the kitchen and find out for yourself what all the fuss is about!

1 1/4 cups whole wheat pastry flour

1/2 cup all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup unsweetened applesauce

2 teaspoons canola oil

3/4 cup skim milk

1 (6 ounce) container fat free lemon, vanilla or plain yogurt

1 tablespoon lemon juice

2 tablespoons lemon zest (about 2 small lemons)

1/3 cup poppy seeds

1 teaspoon vanilla

Preheat oven to 400 degrees and spray a 6 cup jumbo muffin tin (or a 12 cup regular sized muffin tin) with nonstick cooking spray (or use paper liners).

In a large bowl, mix flours, sugar, baking powder, and salt. In a separate bowl, whisk together the applesauce, oil, yogurt, milk, lemon juice, lemon zest, and vanilla. Make a well in the center of the dry ingredients, and add the wet ingredients to the well. Once everything is almost combined, stir in the poppy seeds and mix again until everything is just moistened. Fill each muffin tin 2/3 full and bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 10 – 15 minutes.

Makes 6 jumbo (or 12 average) muffins. Per jumbo muffin: 242 calories, 3 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 19 g carbohydrates, 6 g fiber, 3 g added sugar, 8 g protein, 112 mg sodium, 2 mg cholesterol.