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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

“If I could just get a piece of lemon, it'd be great.”
-Rip Torn, Actor

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

These muffins are quick and easy to make and so rewarding. Light and sweet, the lemon is bright and flavorful with the nutty taste of the poppy seeds. The perfect breakfast with 10% of the fiber you need for the day.

Citrus Zest

The zest of any citrus fruit is the outermost, colored layer of the rind. This is where all the essential oil is found and, as such, all the flavor. The white part between the colored zest and the pulp of the fruit is called pith and the strong bitter flavor can ruin your dish.

My utensil of choice for removing the zest from any citrus fruit is the microplane. This is a flat grater about 2 inches wide and 6 to 8 inches long with a handle. This grater has narrow serrations which are extremely sharp. The result is a light feathery zest with less chance that you will dig into the bitter pith.

Lemon Poppyseed Muffins

Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

Muffins will keep for 24 - 36 hours in a plastic bag, and they freeze fairly well if sealed tightly in a plastic bag.

1 large	egg
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
2 Tbsp	poppy seeds
1 Tbsp	lemon zest
1/4 cup	fresh lemon juice
1 cup	all purpose white flour
1/2 cup	whole wheat flour
2 Tbsp	wheat germ
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/3 cup	non-fat buttermilk

Preheat oven to 375°F.

Separate the egg into an egg white and egg yolk. Place the egg yolk in a medium mixing bowl and add the reduced-fat spread. Whisk together until smooth. Add the Splenda®, yogurt, vanilla extract, poppy seeds, lemon zest and lemon juice.

Whisk until smooth.

Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.

Whisk the egg white until frothy and white. Fold into the muffin batter.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 18 - 20 minutes.