Lemon Poppy Seed Muffins
18 servings, ready in 35 minutes
Enjoy this classic Lemon Poppy Seed Muffins recipe with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 15 minutes
Preheat oven to 180°C. Place paper liners into 18 cupcake pans. Set aside.
Place cake flour, SPLENDA® Granulated, sugar and softened unsalted butter in a large mixing bowl. Beat on medium speed for 1 to 2 minutes or until the butter is incorporated into the flour mixture, with only very small pieces of butter visible.
Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
Mix buttermilk, lemon juice, lemon zest, eggs and extracts in a small bowl. Stir well.
Add ⅔ of the buttermilk mixture to the flour mixture and beat on medium speed until the liquids are blended into the flour mixture. Beat on medium-high speed an additional 45 to 60 seconds until the batter starts to get lighter in appearance.
Reduce mixer speed to low and add remaining liquids. Beat on medium speed until blended. Add poppy seeds. Mix on medium high speed an additional 30 seconds.
Pour muffin batter into prepared pans. Bake muffins in preheated 180°C oven 12 to 15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.
- 290g cake flour
- 18g SPLENDA® Sugar Alternative, Granulated
- 50g sugar
- 170g unsalted butter, softened
- 35g nonfat dry milk
- 2 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 180ml buttermilk
- 2 tbsp lemon juice
- 2 tbsp grated lemon peel
- 3 eggs
- 2 tsp vanilla extract
- 2 tbsp poppy seeds
|of which saturates||5.00g|
|of which sugars||6.00g|