I woke up this morning with this idea in mind – to enjoy a cup of my coffee with a lemon poppy seeds muffin. I must admit, this combination revealed to me some time ago in my favorite coffee shop, when I immediately fell in love with the zesty taste. Since then, I prepared my own variation of lemon poppy seeds cake, but today it felt like I should add a twist to it. Enjoy!
Low sugar lemon poppy seeds muffins
Servings: 12
Calories: 133kcal
Equipment
- 1 muffins tray
- 12 muffins paper cups
Ingredients
- 175 g Greek yogurt 10% fat
- 150 g self-raising flour I used Baneasa
- 50 g low-fat butter warmed at room temperature 40% fat
- 75 g brown sugar
- 2 free-range eggs
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 2 tbsp poppy seeds
- 1 tbsp lemon juice
- zest from a whole untreated lemon
- 1 tsp vanilla essence
Instructions
- Sift the flour, baking powder, baking soda, and salt in order to remove any lumps, then whisk together in a bowl thoroughly.
- Beat together with a mixer the butter, the sugar and the eggs. Then add the yogurt, the vanilla essence, the lemon juice and zest and mix together.
- Mix the wet and dry obtained compositions until fully combined, then add the poppy seeds and mix gently.
- Turn on the oven at 190°C.
- Prepare a muffins tray with paper cups, then equally distribute the batter in the muffins cups.
- Leave to rest at room temperature for 5 minutes before inserting the tray into the oven.
- Bake at 190°C for 15-17 minutes, until if you insert a skewer in the middle of a muffin, it comes out clean.
- After baking, remove the tray from the oven and take out each muffin onto a cooling rack. Leave to cool down for 10 minutes before serving.
- Serve with a hot coffee or a lovely cup of tea.
