Lemon Anise Poppy Muffins (Diabetic)

READY IN: 45mins
Recipe by Outta Here

This was adapted from a recipe posted on an old BBS cooking site. (remember those?) Can be made with real sugar and egg; increase baking time. Whole-wheat pastry flour is a finer "grind" than regular whole wheat flour. Can be found in bulk food sections or health food stores.

Top Review by CoffeeB

These are so moist and delcious!!! So citrusy!!! I absolutely love em. The anise and lemon compliment each other so well. The added fact that they're practically FF and LC is such an added bonus. I used reduced fat sour cream in place of the vanilla yogurt. (swore I had some on hand). Then added almost a t of vanilla as well. Also, one whole egg in place of the egg substitute. What a find I've come across!!!
Made for Nuffin But Muffin in KK's forum.~

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Coat a muffin tin with nonfat cooking spray.
  3. In large bowl, combine dry ingredients through poppy seeds.
  4. In a smaller bowl, mix remaining ingredients.
  5. Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
  6. Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.

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