Whole Wheat Lemon Poppy Seed Muffins

Kitty Floridoenero 19, 2012

This post is also available in ENGLISH (INGLÉS)

We were talking with Helga while these muffins where in the oven, and we agreed on one thing: When you go on a diet, sometimes you get tired of eating just salad and chicken, keeping the carbs out. Sometimes all you need is one slice of bread or a cracker… something that will give you the carb fix you need.

Since it’s healthy week, we’ve been looking for something to post under baking goodies for the week. A few nights ago I finally found this recipe. It doesn’t use butter but apple sauce and has whole wheat flour instead of all-pourpose.

I made the recipe the next day and I have to say I was a little skeptical about how they would taste. Have to say that I am impressed. They are not overly sweet, and don’t have strong lemon flavor, so my mom loved them. However, I would replace the lemon juice with orange juice and add some orange zest to it. Maybe a little vanilla. I’ll let you know how turns out next time I make them. So far, this recipe is a good carb fix when you’re in a diet!

Kitty

Whole Wheat Lemon Poppy Seed Muffins

Yield: 12 muffins
Recipe By The Happy Housewife

Ingredients:
1 ¾ cups whole wheat flour
⅓ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
¾ cup milk
¼ cup applesauce
¼ cup lemon juice
1 tablespoon poppy seeds

Directions:

Preheat oven to 375º F and line up 12 cupcake tin with liners.
Sift dry ingredients.
Add the egg, milk, apple sauce and lemon juice and mix with a whisk.
Fill cupcake tins up to 3/4. The muffins don’t grow too much.
Bake at 375º F for about 16 minutes.

Notes:

You can substitute the whole wheat flour for white or use half white/half wheat.
If using white flour use bread flour for higher rising muffins.
You can add a tablespoon of orange zest to make the muffins have a fruitier taste.