Snack

Lemon and Poppyseed Muffins is for Snack.

Lemon and Poppyseed Muffins takes several minutes to prepare.

Lemon and Poppyseed Muffins takes several minutes to cook.

Lemon and Poppyseed Muffins makes 20 servings.

The ingredients for Lemon and Poppyseed Muffins are:

1-1/2 C. white rice flour
1-1/2 C. finely ground almonds
2 tsp baking powder
1/4 tsp salt
1 Tlbs poppy seeds
zest of 1 large lemon
2 C. peeled and finely grated zucchini
3 large eggs
1/2 C. low-fat buttermilk
3/4 C. sugar
2 tsp lemon extract

Here is how you make Lemon and Poppyseed Muffins:

Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min. Number of Servings: 20Recipe submitted by SparkPeople user 2STING0.

The nutritional information for Lemon and Poppyseed Muffins is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 154.9

• Total Fat: 6.2 g
• Cholesterol: 32.1 mg
• Sodium: 97.4 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 1.7 g
• Protein: 5.8 g