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So, it’s Lemon Week at imafoodblog. The first in my series of lemon related posts is for these Lemon Poppy Seed Muffins. (Check out my other lemon related posts: Lemon Almond Yogurt Cake (TWD), My Favorite Ultra Lemony Yogurt Cake, Lemon Blueberry Souffle Pancakes, Whole Lemon Tart & Pasta Frolla Dough).

I have been on a bit of a muffin kick lately. I posted a few weeks ago about these low fat chocolate muffins/cupcakes that I make and then freeze to eat as a quick grab and go breakfast. Ever since then I have been in the muffin making mood, trying to come up with other tasty yet low fat combination that Nick and I can eat for breakfast without feeling bad about it.

I ended up making these lemon poppy seed muffins which I had been eying in Baking: From My Home to Yours by Dorie Greenspan for weeks, but avoided them due to the stick of butter and sour cream in the ingredient list. I finally decided that I would make them, but try to lighten them up a bit. To do this, I substituted an equal amount of canola oil for the melted butter and used non fat Greek yogurt instead of sour cream.

I was worried that these might be a total fail, which I have been far from immune to when trying to alter a recipe for health benefits. Lo, they came out wonderfully flavorful and moist, with a great crumbly muffin texture.

If you are obsessed with lemony baked goods like I am, I highly recommend trying this recipe, or Dorie Greenspan’s full fat recipe which is probably even tastier.

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