Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Poppy Seed Quinoa Muffins Recipe
    Lost? Site Map

    Lemon Poppy Seed Quinoa Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    veggiechick7's Note:

    These muffins are a clever use of quinoa, as the grain blends right in with the texture of the poppyseeds. They taste just like lemon poppyseed muffins but have some added nutrition and are much more filling for breakfast. The recipe calls for canola oil, but I have also made it with coconut oil and that works very well. Enjoy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 10

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees. Mix dry ingredients well, set aside. Mix egg, honey, soymilk, oil, and lemon ingredients with a whisk or electric mixer. Add the dry ingredients slowly, mixing well. Add the poppyseeds and quinoa, stir until incorporated evenly. Pour mixture into greased muffin pan or cups, filling to just below the rim. Bake at 375 degrees for 20-24 minutes, until top is golden brown.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on June 11, 2012

      55

      I really was skeptical to whether this recipe would work or not. Batter was very liquid. 2 Tbsps lemon extract?? really. I used black quinoa (leftover, cooked) and processed it and all the wet ingredients in my food processor. They turned out WONDERFUL...exactly as I had hoped. I will admit I used only 2 tsps. lemon extract but more like 1 Tbsp of lemon zest so it was a trade off. Great texture - medium density. Not too sweet which is also what I was looking for. It's 11:45pm and my kids will have a healthy breakfast muffin for tomorrow. Yeah!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lemon Poppy Seed Quinoa Muffins

    Serving Size: 1 (91 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 272.7
     
    Calories from Fat 73
    27%
    Total Fat 8.2 g
    12%
    Saturated Fat 0.8 g
    4%
    Cholesterol 18.6 mg
    6%
    Sodium 154.2 mg
    6%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 2.2 g
    8%
    Sugars 16.8 g
    67%
    Protein 5.9 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites