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Lemon Poppy Seed Mini Muffins (Gluten Free)
Source: Recipes From "Easy, Gluten-Free" Reprinted with permission from American Dietetic Association Easy Gluten-Free by American Dietetic Association, Tricia Thompson MS RD, and Marlisa Brown MS RD CDE CDN, published by John Wiley & Sons

This recipe is easy is to make and the muffins are light and delicious. If you love the flavor of lemons you will love these muffins!

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 114.3
Total Carbs 18.0 g
Dietary Fiber 0.9 g
Sugars 8.9 g
Total Fat 3.7 g
Saturated Fat 1.7 g
Unsaturated Fat 0.1 g
Potassium 94.2 mg
Protein 3.5 g
Sodium 91.4 mg
Dietary Exchanges
1 Fat , 1 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Flour, sorghum, sweet white, whole, stone ground
0 1/4 cup  Cornmeal, white, whole grain
0 1/4 cup  Flour, tapioca, stone ground
0.3333 cup  sugar
1 tsp  baking powder
2 tsp  fresh lemon peel
2 tbsp  poppy seeds
1 each  eggs
6 oz  low fat lemon yogurt
2 tbsp  butter
3 tbsp  fresh lemon juice
  1. Preheat oven to 400 degrees. Spray a mini muffin pan with cooking spray or line with paper liners.
  2. In a large bowl, combine the dry ingredients, flour through poppy seeds.
  3. In a separate bowl, blend the egg, yogurt, butter and lemon juice. Add to flour mixture and stir until just combined. Do not over mix.
  4. Pour into prepared muffin tin. Fill each muffin cup to the top. Place in preheated oven. Bake for 15 to 20 minutes or until toothpick inserted in middle comes out clean.

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