Lemon Poppy Seed Muffins

Lemon poppy seed muffin with honey recipe

This is a light, sweet muffin with a tang of lemon.  Grating the peel and using the juice of a fresh lemon gives these muffins a real fresh taste.   I have always been a fan of poppy seeds which gives these a nice texture.  A great muffin for a brunch, a light trip or picnic.


2 1/4 cups whole wheat flour
2 tablespoons poppy seeds
2 teaspoons baking powder
1/4 teaspoon salt
1 cup skim milk
1/3 cup honey
2 tablespoons canola or grape seed oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 egg, lightly beaten
Vegetable cooking spray


MIX: Combine flour, poppy seeds, baking powder and salt in a large mixing bowl.  In a separate bowl, mix milk, honey, vegetable oil, lemon rind and juice, and egg.  Add to dry ingredients, stirring just until moistened.
BAKE: Divide batter evenly among 12 muffin cups coated with cooking spray.  Bake at 400 ° for 20 – 25 minutes or until golden.  Remove from pans immediately;  let cool on wire rack.

Note: Just barely mix-in ingredients.  Do not over stir… it will make for a tough muffin!

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