Skinny Lemon Poppy Seed Muffin Recipe
Servings 15
Ingredients
- 1 pkg white cake mix
- 2 tbsp. poppy seeds
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 medium egg
- 1 egg yolk
- 1 cup low fat yogurt plain
- 1/4 cup canola oil
- 1/3 cup lemon juice
- 1 tbsp. zest lemon
Lemon Yogurt Glaze
- 1 cup powdered sugar
- 1 ½ tablespoon low fat yogurt plain
- 1 tablespoon lemon juice
Instructions
- Preheat Oven to 350F/180C
- In a large bowl, sift together the cake mix, baking powder, baking soda and salt.
- Mix in the poppy seeds
- In a smaller bowl, whisk the eggs, yogurt, oil, lemon juice and zest together
- Make a well in the dry ingredients (just like the image shown)
- Pour the wet ingredients into the dry ingredients
- Using a spatula, fold together very gently. You want to mix both, but don’t be fussed if you can see some dry bits. This isn’t like mixing cake batter, ok?
- Line your muffin pan with paper muffin cups, and scoop in the batter, filling the cups 2/3. This lemon poppy seed muffin recipe makes 15 medium sized muffins.
- Bake for 18-20 minutes until the tops are golden and a toothpick comes out clean.
- Let cool and glaze. Store in an air tight container – or freeze.
