This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
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 tsp||canola oil|
|1/2 cup||Z-Sweet stevia or 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 tsp||baking powder|
|1/4 tsp||baking soda|
|1/3 cup||low-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 canola oil. Whisk together until smooth. Add the Z-Sweet or 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.
Serving size = 1 muffin
Servings = 6
Amount Per Serving
|Calories 171||Calories from Fat 31|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 3g||11%|
|Vitamin A 1%||Vitamin C 11%|
|Calcium 14%||Iron 11%|
|Vitamin K 1 mcg||Potassium 188 mg|
|Magnesium 40 mg|