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lemon poppy seed cupcakes


a change one diet email that i received today had this recipe posted. these cupcakes are low in fat too!


# # # # # # # # # # # # # # # #


  • Carbohydrates: 129.7
  • Fats: 6.0
  • Dietary Fiber: 48.0
  • Minerals: 8.0
  • Proteins: 5.0
  • Vitamins: 4.0
  • Water: 6.0


  1. With oven rack in center of oven
  2. Pre-heat oven to 350f line a twelve 2 1 / 2-inch muffin pan with paper liners and set aside
  3. In a large mixing bowl combine flour
  4. Baking powder
  5. Salt
  6. And baking soda
  7. Set aside
  8. In a large mixing bowl on medium speed beat margarine and oil together until well combined
  9. Slowly add granulated sugar
  10. Beat until light and creamy
  11. Add one large egg
  12. Then egg white
  13. Combining well after each addition
  14. Blend in lemon zest
  15. Fold flour mixture and buttermilk alternately into egg mixture
  16. Begin and end with the flour mixture
  17. Stir in poppy seeds
  18. Spoon batter into prepared muffin pan
  19. Bake cupcakes until golden brown approximately 20 to 22 minutes
  20. Or until a toothpick inserted in the middle comes out clean
  21. When cool enough to handle remove from pans and finish cooling on a wire rack
  22. These cupcakes can also be made ahead
  23. Cool and wrap cupcakes well in plastic wrap
  24. Place in resealable plastic storage / freezer bags and freeze up to 1 month
  25. Before adding lemon glaze
  26. Thaw cupcakes
  27. "lemon glaze: in a small mixing bowl ombine confectioners sugar and lemon juice and stir until smooth"
  28. Drizzle or spread over cooled cupcakes

Step 19

Total Time in Minute 40

Ingredients Count 14

cooking lemon poppy seed cupcakes

See More Relate Photo


All-purpose flour

Baking powder


Baking soda


Olive oil

Granulated sugar


Egg white

Lemon peel


Poppy seeds

"confectioners sugar"

Fresh lemon juice

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