Whole Wheat Lemon Poppy Seed Muffins


Whole Wheat Lemon Poppy Seed Muffins

  • 1 3/4 cups whole wheat flour
  • 1/3 cup sugar
  • 2 teas baking powder
  • 1/4 teas salt
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup applesauce
  • 1/4 cup lemon juice
  • 1 tablespoon poppy seeds

Mix ingredients together in the order they are listed. Put in muffin cups, bake in a 375 degree oven for about 15 minutes. You can substitute the whole wheat flour for white or use half white/ half wheat. If using white flour use bread flour for higher rising muffins.

I love these muffins because they work for breakfast, lunch or dessert! A treat any time of the day.


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Comments

  1. Tracy says:

    I want to make these muffins this week. Sounds really good! I love the 2 dozen muffin tin, I didn’t even know there was such a thing. Guess this must be a necessity in your house! :)

  2. Jenna Paradise says:

    I don’t know what I did wrong, but these did not come out well. I did half white/wheat flour, made sure not to over mix, but they were chewy, stuck to the muffin liners, and were rather tasteless. I was looking forward to these…what happened?! :/

  3. Sheila says:

    I didn’t see Jenna’s comment til after I made these…mine were the same, kind of tasteless and hard. They would make good hockey pucks, though :)

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