Best Weight Watchers Lemon Poppy Seed Muffins Recipes

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LOW FAT POPPY SEED MUFFINS (WW)



Low Fat Poppy Seed Muffins (Ww) image

These are good, just not as moist as I was hoping for. The next time I make them, I'm going to try cutting the sugar back to 1/2 cup and using a 1/4 cup of unsweetened apple in place of the 2 Tbls. of butter to see if they would be moister that way. 1 muffin = 3 points as written. With the changes mentioned above, 1 muffin = 2 points.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

1 3/4 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest
1 tablespoon poppy seed
1 1/4 cups low-fat buttermilk
2 tablespoons butter, melted
1 egg

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

MOIST AND FLUFFY LEMON POPPY SEED MUFFINS



Moist and Fluffy Lemon Poppy Seed Muffins image

Taken from 'The Canadian Baker' Blog. Absolutely the best texture I've ever had. Moist, fluffy, and light. Adaptable for blueberry lemon muffins, raspberry orange etc. I will add more lemon juice next time as I found it not zesty enough, and will cut back on the poppy seeds slightly. A simple lemon glaze makes this the perfect sweet treat for a cold day or an after lunch dessert.

Provided by Young Mom

Categories     Quick Breads

Time 33m

Yield 12 muffins, 4-6 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup poppy seed (use 1/8 cup if you like only a sprinkle of poppy seeds in your muffins)
1 cup buttermilk
2 eggs
1/4 cup vegetable oil
1 grated med lemon, zest of
1/3 cup fresh squeezed lemon juice (I prefer 1/2 cup for more zing)

Steps:

  • Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
  • In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
  • In separate bowl combine buttermilk, oil and eggs, whisking gently.
  • Grate lemon and add zest to dry mixture, stirring well.
  • Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing)
  • Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling). Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
  • Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
  • Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.

Nutrition Facts : Calories 608.1, Fat 21.2, SaturatedFat 3.4, Cholesterol 108.2, Sodium 980.2, Carbohydrate 93, Fiber 2.7, Sugar 42.5, Protein 13.3

WEIGHT WATCHERS LEMON POPPY SEED MUFFINS RECIPE



Weight Watchers Lemon Poppy Seed Muffins Recipe image

Provided by starspangledlady

Number Of Ingredients 10

1 3/4 cup(s) all-purpose flour
3/4 cup(s) sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 Tbsp lemon zest
1 Tbsp poppy seeds
1 1/4 cup(s) buttermilk
2 Tbsp butter, melted
1 large egg(s), lightly beaten

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).

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