Lemon Poppy Seed Muffins (Hungry Girl)

By bweber

Ingredients

• Muffins
• 1 1/2 cups whole-wheat flour
• 1/2 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 cup no-sugar-added applesauce
• 2/3 cup granulated white sugar (or HG Alternative)
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
• 1/4 cup fresh lemon juice
• 1 tbsp. grated lemon peel
• 1 tbsp. poppy seeds
• Glaze
• 1/4 cup powdered sugar
• 2 tsp. fresh lemon juic

Preparation

Step 1

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray. 



To make the muffins, in a large bowl, combine both types of flour, baking powder, baking soda, and salt.

In a medium-large bowl, combine remaining muffin ingredients, and whisk until uniform. Add mixture to the large bowl, and stir until just mixed and smooth. (Batter will be thick.)

Evenly distribute batter among the cups of the muffin pan, and smooth out the surfaces.

Bake until a toothpick inserted into the center of a muffin comes out clean, 18 - 20 minutes.

Let cool completely, about 20 minutes.

To make the glaze, in a small bowl, thoroughly mix powdered sugar with lemon juice. Drizzle over cooled muffins.