Special Diet Information

Coumadin® (Warfarin)
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.

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.


Lemon Poppyseed Muffins

Servings: 6 | Serving size: 1 muffin

Cooking Time: 30 Minutes

This recipe can be easily be multiplied and will keep for 24 - 36 hours in a plastic bag, and they freeze fairly well if sealed tightly in a plastic bag.

Healthy Lemon Poppyseed Muffin recipe from Dr. Gourmet


  • 1 large egg
  • 1 tsp canola oil
  • 1/2 cup Z-Sweet stevia
  • 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 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.

Nutrition Facts

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
Cholesterol 36mg 12%
Sodium 273mg 11%
Total Carbohydrates 28g 9%
    Dietary Fiber 3g 11%
    Sugars 2g
Protein 7g
Vitamin A 1% Vitamin C 11%
Calcium 14% Iron 11%
Vitamin K 1 mcg Potassium 188 mg
Magnesium 40 mg