Zesty Lemon Anise Poppy Seed Muffins (Diabetic-Friendly)
These delicious Zesty Lemon Anise Poppy Seed Muffins are a perfect treat for anyone looking to enjoy a guilt-free dessert or breakfast option. Inspired by a beloved recipe from an old BBS cooking site, these muffins combine the refreshing citrus flavor of lemon with the unique sweetness of anise, enhanced by crunchy poppy seeds for added texture. Made with whole wheat pastry flour for a light yet wholesome bite, this diabetic-friendly version uses Splenda to keep sugar levels in check without sacrificing flavor. These muffins are easy to prepare and can be enjoyed fresh out of the oven or later in the week. Pair them with a warm cup of herbal tea for a delightful afternoon snack!
12
Servings
N/A
Calories
14
Ingredients
Ingredients
whole wheat pastry flour
1 1/2 cups (none)
all-purpose flour
1 cup (none)
Splenda granular
1/4 cup (none)
baking powder
2 teaspoons (none)
baking soda
1 teaspoon (none)
salt
1/2 teaspoon (none)
poppy seeds
2 tablespoons (none)
lemon rind
2 teaspoons (zest from 1 lemon)
lemon extract
1 teaspoon (none)
anise extract
1 teaspoon (none)
egg substitute
1/4 cup (none)
canola oil
2 tablespoons (none)
nonfat vanilla yogurt
6 ounces (none)
orange juice
1 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly coat a 12-cup muffin tin with nonfat cooking spray to prevent sticking.
3
In a large mixing bowl, whisk together whole wheat pastry flour, all-purpose flour, Splenda, baking powder, baking soda, salt, and poppy seeds until well combined.
4
In a separate bowl, mix together the lemon rind, lemon extract, anise extract, egg substitute, canola oil, nonfat vanilla yogurt, and orange juice until smooth.
5
Create a well in the center of the dry ingredients and gently pour in the wet mixture. Stir until just combined; be careful not to overmix, as this can make the muffins tough.
6
Evenly distribute the thick batter into the prepared muffin cups, leveling the tops with wet fingers if necessary.
7
Bake in the preheated oven for 15 to 25 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them, as muffins made with Splenda can dry out if overbaked.
8
Once done, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool for at least another 10 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lemon Anise Poppy Seed Muffins?
These are citrus-flavored muffins that combine lemon and anise with poppy seeds, designed as a diabetic-friendly treat or breakfast option.
Are these muffins suitable for a diabetic diet?
Yes, they are specifically formulated to be diabetic-friendly by using Splenda and whole wheat pastry flour to help manage sugar intake.
What sweetener is used in this recipe?
This recipe uses Splenda granular as a sugar substitute.
What types of flour are needed?
You will need a mix of whole wheat pastry flour and all-purpose flour.
How many muffins does this recipe yield?
The recipe is designed to make 12 muffins.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How should I prepare the muffin tin?
Lightly coat a 12-cup muffin tin with nonfat cooking spray to prevent the batter from sticking.
Which dry ingredients are whisked together first?
Whisk together the whole wheat pastry flour, all-purpose flour, Splenda, baking powder, baking soda, salt, and poppy seeds.
What wet ingredients are included in the recipe?
The wet ingredients consist of lemon rind, lemon extract, anise extract, egg substitute, canola oil, nonfat vanilla yogurt, and orange juice.
How do I prepare the lemon rind?
You should zest one lemon to obtain the 2 teaspoons of lemon rind required for the recipe.
What kind of yogurt should I use?
The recipe calls specifically for nonfat vanilla yogurt.
Why is orange juice used in a lemon muffin recipe?
Orange juice adds moisture and complements the citrus flavor profile of the muffins.
How do I combine the wet and dry mixtures?
Create a well in the center of the dry ingredients and gently pour the wet mixture into it, then stir until just combined.
Why shouldn't I overmix the muffin batter?
Overmixing can result in a tough texture; you should only stir until the ingredients are just combined.
How do I distribute the batter into the tin?
Evenly distribute the thick batter into the prepared muffin cups, leveling the tops with wet fingers if needed.
How long do the muffins bake?
The baking time is between 15 and 25 minutes.
How can I check if the muffins are done?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Is there a risk of the muffins drying out?
Yes, muffins made with Splenda can dry out if they are overbaked, so it is important to monitor them closely.
How long should the muffins cool in the pan?
Allow them to cool in the pan for 5 minutes before removing them.
Where should the muffins be placed after the pan?
Transfer them to a wire rack to cool for at least another 10 minutes before serving.
What can I pair these muffins with?
They are excellent when paired with a warm cup of herbal tea.
Does the recipe use oil?
Yes, the recipe uses 2 tablespoons of canola oil.
What texture do the poppy seeds provide?
Poppy seeds add a unique crunch and texture to the light muffins.
Is this recipe considered a quick bread?
Yes, these muffins are categorized under quick breads.
How much anise extract is used?
The recipe calls for 1 teaspoon of anise extract.
What is the source of this recipe?
This recipe was inspired by a version found on an old BBS cooking site.
Can I eat these muffins later in the week?
Yes, these muffins can be enjoyed fresh or saved for a snack later in the week.
What leavening agents are required?
The recipe uses both baking powder and baking soda.
Is there any salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
What is the serving size for this recipe?
The recipe yields 12 servings, which typically equates to one muffin per serving.