Lemon Poppyseed Muffins
Active Time: 15 minutes
Total Time: 20-25 minutes
20 Mini Muffins
- Medium Perforated Baking Sheet
- Mini Muffin Tray
- FRENCH PANTRY Zester
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Ingredients
- 2 cups flour
- 1 cup sugar
- 2/3 cup poppy seeds
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted unsalted butter
- 4 large egg whites
- 1 cup fat-free milk
- 6 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons vanilla
- 4 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F.
- Place Mini Muffin Mold on Medium Perforated Baking Sheet.
- Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
- Add the butter, egg whites, lemon juice, lemon zest, and vanilla until mixed.
- Scoop evenly into muffin wells.
- Bake for 20 minutes or until golden brown on top.
- Sprinkle with powdered sugar if desired.
Enjoy cooking from our bon COOK kitchen to yours!
