Best Weight Watchers Lemon Poppy Seed Muffins Recipes

Whole Wheat Lemon Poppy Seed Muffins image

Provided by A Messy Cook

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup unbleached white flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon poppy seed
1 cup plain yogurt
2 tablespoons oil
1/4 cup sugar
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 teaspoons grated fresh lemons, rind of

Steps:

In large bowl, combine both flours, baking powder, baking soda, and poppy seeds.
In another bowl, whisk together remaining ingredients; add to dry mixture, mixing just until moistened.
Divide mixture evenly into eight greased muffin cups; bake 10-15 minutes at 400 degrees, or until a toothpick inserted in the center of a muffin comes out clean, and remove muffins to a rack to cool.

Low Fat Poppy Seed Muffins (Ww) image

Provided by Marg CaymanDesigns

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Steps:

Lightly spoon flour into the measuring cup and level with knife. Place flour and the remaining dry ingredients in a bowl and mix with a whisk. Stir in lemon zest and poppy seeds. Make a well in the center of the mixture.
Combine buttermilk, butter and egg. Add to dry ingredients and stir just until moistened.
Spoon batter into muffin pan with muffin cup liners. Bake at 400°F for 20 minutes or until golden brown.

Nutrition Facts : Calories 152.4, Fat 3, SaturatedFat 1.6, Cholesterol 21.6, Sodium 275.3, Carbohydrate 28.2, Fiber 0.7, Sugar 13.8, Protein 3.4

Weight Watchers Lemon Poppy Seed Muffins Recipe image

Provided by starspangledlady

Number Of Ingredients 10

Steps:

Instructions Preheat oven to 400°F. Place 12 muffin cup liners in muffin cups. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown. Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. Yield: 12 servings (serving size: 1 muffin).