When I meal planned this week, I asked Dave for a little help with dinner ideas. He was just blankly staring at me the whole time I was rattling off ideas. I asked what the deal was and he responded that the only thing he could think about was the lemon poppy seed muffins I had created the day prior. Ah guys and their one track minds!
After I assured him I would put them on the menu somehow that week, he was finally able to think of a few meals he wanted.
And then of course I made them the very next morning for breakfast alongside some spinach smoothies. They have less sugar than a bowl of processed cereal, so they are perfect for breakfast. They have 12 g LESS than a bowl of raisin bran, 4 g less than honey nut cheerios, 6 g less than your average granola serving!
Lemon Poppy Seed Muffins
1 3/4 cups whole wheat pastry flour or white whole wheat
1/4 cup sugar
1 Tbs poppy seeds
2 tsp baking powder
1 tsp baking soda
2 lemons (1/2 cup lemon juice)
1/2 cup plain greek yogurt
1/4 cup applesauce
2 Tbs honey
Mix together all dry ingredients.
Zest lemon. Either 1 really large or 2 small. Chop zest finely.
Squeeze out as much juice (get some pulp in there too!) as you can into a 1/2 cup measuring cup. If you can’t fill it all with the lemon(s) you zested with, use juice from another lemon or presqueezed to get a total of 1/2 cup lemon juice.
Add rest of the wet ingredients (yogurt, applesauce, honey, and eggs) to the lemon juice and combine well.
Gently combine wet and dry ingredients.
Bake at 400 for 16-20 minutes.
Fat: 1 g
Sodium: 199 mg (5%)
Carbohydrates: 22 g
Dietary Fiber: 2 g
Sugars: 8 g
Protein: 4 g