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Weight Watchers Lemon Poppy Seed Muffins


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  • 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


Servings 12


Step 1

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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