Wednesday, September 7, 2011

Two Ways with Lemon... Muffins

I love lemon poppy seed muffins, but I haven't had one in over a year.  Partly because I didn't want to indulge in an ultra buttery, high calorie muffin and partly because I was out of poppy seeds and was a bit lazy.  That being said, I walked down the baking aisle today and couldn't resist the temptation.

Muffins and quick breads are often made with tons of sugar and a stick of butter, I lightened this recipe by using fat-free greek yogurt and canola oil and cut back on the amount of sugar by substituting a few packets of truvia to sweeten it up.  The result was a super moist and delicious bread that would also make an awesome muffin (yay for portion control)!  Better yet, a portion is just over 100 calories so you can add them as a light snack without increasing the size of your waist!

Lemon Poppy Seed Bread
Serves 16

2 cups of all-purpose flour
1/2 cup sugar
2 tbsp poppyseeds
5 Packets of Truvia or Splenda
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1/4 cup lemon juice
1 tsp lemon zest
1 cup of fat-free greek yogurt
1 egg, beaten
Cooking Spray

Preheat oven to 400.  Combine the first ingredients (through salt) in a medium bowl.  Make a "well" in the center of the mixture.  Combine the remaining ingredients in another bowl and add to the "well".  Spray the bread pans or muffin tins with cooking spray.
If making bread:  Bake for 30-35 minutes
If making muffins: Bake for 14 minutes

Nutrition Facts: 110 calories, 20 g carbohydrates, 7 g sugar, 4 g protein, 1.5 g fat, 80 mg sodium

Switch it up a bit and go for a raspberry lemon muffin for added fiber and fruity-goodness!  To cut down on cost without sacrificing nutrition use frozen raspberries!

Raspberry Lemon Muffins
Makes 1 Dozen

1 lemon
1/2 cup sugar
1 cup of non-fat buttermilk
1/3 cup canola oil
1 egg
1 tsp vanilla extract
1.5 cups of all purpose flour
.5 cup of whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1.5 cups of fresh or frozen raspberries

Preheat oven to 400.  Spray 12 muffin pans with cooking spray.  Use a zester to zest the lemon.  Add to the sugar and mix well.  Add buttermilk, oil, egg, and vanilla and mix well.  Combine the flours, baking powder, baking soda, and salt in a bowl and fold into the wet mixture.  Fold in the raspberries and poir into the muffin tins.  Bake the muffins 20-25 minutes or until golden.

Muffins freeze extremely well... Make this ahead of time and package in plastic baggies in the freezer for a balanced breakfast on the go!  They will stay fresh up to a month!

Nutrition Facts: 1 muffin

185 calories, 7 g fat, 27 g carbohydrates, 4 g protein, 2 g fiber, 245 mg sodium

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