I love these lemon poppy seed muffins because they work for breakfast, lunch or dessert! They are a delicious treat any time of the day and kids love them!
Make a double batch and freeze the extras for a fast breakfast or snack.
Whole Wheat Lemon Poppy Seed Muffins
Ingredients
- 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
Instructions
- Mix ingredients together in the order they are listed.
- Put in muffin cups, bake in a 375 degree oven for about 15 minutes.
Notes
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.
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! 🙂
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?! :/
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 🙂