Lemon poppyseed muffin help

[donleyk]

I am trying to find a light recipe for these. I have been searching forever (it seems). Last night I was experimenting and my end result was only okay. Moist and airy enough just uneventful. I was trying to use up some of my lemon extract rather than real lemon. Anyone have any suggestions? TIA
-KimD

[alice*]

Hello, I love lemon poppyseed as well, so I just used this delicious lemon muffin recipe from the CL website and added poppyseeds! These are very very good, and even better if you add fruit (like blueberries, raspberries, cranberries, etc.) but they are delicious plain, too.

Triple Lemon Muffins

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, melted
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice, divided
2 large eggs
1 (8-ounce) carton lemon low-fat yogurt
Cooking spray
11/2 tablespoons sugar


Preheat oven to 400`. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400` for 20 minutes or until golden. Combine 2 tablespoons lemon juice and 11/2 tablespoons sugar in a small saucepan; bring to a boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans.
Yield: 1 dozen (serving size: 1 muffin).

CALORIES 181 (21% from fat); FAT 4.3g (sat 0.9g, mono 1.7g, poly 1.2g); PROTEIN 4g; CARB 26.6g; FIBER .60g; CHOL 37mg; IRON 1.10mg; SODIUM 158mg; CALC 56mg

[donleyk]

Alice,

Thank you. I saw this recipe and didn't try it last night because I'm trying to use up my lemon extract but I think I will try this. Do you have a measured amount of poppy seeds? I just dumped some in and I think it was too much.

Thanks again.

[Linda in MO]

Here is a muffin recipe I adapted. The original recipe didn't call for blueberries or the lemon glaze. Sorry, these don't use lemon extract either. It's very similar to the one posted above...

* Exported from MasterCook *

Low Fat Lemon-Poppy Seed Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast , Muffin/Quick Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
8 ounces lemon low-fat or fat-free yogurt
1 large egg -- lightly beaten
1 cup blueberries (fresh or frozen)
Glaze:
powdered sugar
fresh lemon juice

Preheat oven to 400 degrees. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.
Lightly fold in blueberries.
Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400 degrees for 14 minutes or until golden. Poke holes on top of muffins with a toothpick
Make a glaze of powdered sugar and lemon juice and pour over the top of each muffin.
Remove muffins from pan immediately; place on a wire rack.

CALORIES without blueberries and glaze: 179 (25% from fat); FAT 4.9g

[claire]

When I read lemon extract, I thought, I have just the recipe. I am not sure how light it is though. As you can see, the recipe has a large amount of poppy seeds in it and the recipe is actually for bread. However, I have made muffins using the recipe. I do not recall the exact baking time, maybe 20 minutes or so at 350. You might want to check a cookbook for a standard baking time and temp for muffins.

Poppy Seed Bread
2 ¼ oz. poppy seeds
1 c. milk
2 c. flour
¾ c. sugar
2 ½ t. baking powder
¼ t. salt
¼ c. margarine
2 eggs
½ t. vanilla extract
¾ t. lemon extract

Soak seeds in milk for 1 hour. Mix dry ingredients together. Cut margarine into dry ingredient mixture until mixture is crumbly. Add seeds and milk. Stir until combined. Add vanilla, lemon extract and eggs. Stir until combined. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350 for 1 hour. Cool in pan 10 minutes before removing.

[donleyk]

Thanks all! This will be a great start for me.

[alice*]

Oh hello,
I hardly ever use lemon extract because I find that, unlike other extracts, the flavour doesn't stay true. But you might be able to mix a little extract with some water to make up for the 1/4 cup fresh juice. For poppyseeds, yes, it is easy to get too many. I just dump too, but I think it's about 1-4 Tbsp depending on how many you like. A little seems to go a long way. Poppyseeds are funny, huh? They don't really have a flavour, but they add so much... I guess it's that little pop.