The finest method for making green chile stew I’ve discovered after much trial and error! Both the preparation and eating are simple. The yams and corn, in my opinion, give it a little something extra, and it’s also a fantastic way to consume more vegetables. All in all, a substantial meal. I prefer to serve with tortillas cut into quarters for dipping!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- ¼ cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup lemon-flavored yogurt
- ¼ cup vegetable oil
- 1 tablespoon grated lemon zest
- ⅓ cup lemon juice
- 3 tablespoons white sugar
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 12-cup muffin tin.
- Combine flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, mix eggs, yogurt, oil, and lemon zest together until well blended. Pour over flour mixture, then mix until just combined. Do not overmix!
- Spoon batter evenly between the prepared muffin cups. Bake in the preheated oven for 20 minutes.
- Meanwhile, stir lemon juice and 3 tablespoons sugar together until sugar dissolves.
- Remove muffins from the oven and pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon lemon juice mixture over the top of each muffin. Let muffins cool in the pan for 10 minutes before removing.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 310 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Instead of lemon yogurt. Use lemon pudding, and instead of 1 cup of lemon yogurt, use 2 cups of lemon pudding. Also use half the amount of poppy seeds the recupe calls for, it comes out perfect.
Dry, will be adding additional greek yogurt and lemon extract in muffin Hope for a cleaner lemon taste and reducing poppy seeds by half. Overall will try again with few adjustments, to suit families taste. Also use powdered sugar in the topping for a glaze effect.
Dry. Not a lot of taste. Oven temperature too high. Glaze is a joke. Picture looks like icing. Glaze is just sweet lemon juice. Will never use this recipe again.
Wonderful recipe. Easy to follow. Turned out as expected. I didn’t have lemon yoghurt so I added a bit of lemon juice into the mixture. The finished touch just added that extra yummmmm.
These were pretty good. I think the reason why some people said theirs turned out dry is because the recommended baking temperature of 400 degrees may be too high for some people’s ovens. I used regular greek yogurt and added lemon extract. I only used 1 tablespoon of poppyseeds and that was plenty. My muffins were completely browned on the top at 15 minutes.
Lovely, light, and delicious. I think I may need to consider using some lemon extract in addition to the lemon juice substitute for both the icing and batter. Overall, though – no major complaints! My family loves ’em too!
For the wet ingredients : I made this using about 14.5 oz of plain unsweetened yogurt, the juice and zest of three lemons plus 1.5 Tablespoon of lemon extract, and 1/3 cup of oil….kept everything else the same. Dry ingredients: kept everything the same however I can’t find poppy seed here in NZ so I substituted 1/4 cup of chia seeds and it worked just fine. Baked at 175C for 25 mins or so and then poked and poured the lemon juice sugar as directed.
Yeah, these are really good. Like many others, I took several suggestions from reviewers. I used natural yogurt, and the juice and zest from three small limes, as that is what I could get. I used coconut in place of poppy seeds, as it is what I had. They are very moist, tender and yummy. Mine didn’t rise as much as I would like, but my double batch won’t last long around here. thank you for another good recipe.
Good but this recipe does not have the white frosting shown in the photo, rather lemon juice and sugar poured into toothpick-sized holes. Muffin might be moister and better with homemade powdered sugar frosting.
When I spooned this dry-looking mixture into the muffin tins, I had expectations that my garbage can would end up a little more full tonight. 17 minutes later, I couldn’t have been more wrong. These little puppies have the right balance between lemon and poppy seed, rivaling much of what I pay Starbucks $4 for. Next time, I might go with a different glaze with confectioner’s sugar. For now though, I’m happy to reheat these and enjoy them with my homemade coffee! Thanks for sharing!
400 degrees for 18 minutes was a bit too long, in my oven, but muffins are tasty and glaze gives them a nice shiny top and a little more tartness. I will bake again, perhaps with lemon juice added to liquid ingredients in batter as well.
These are really good and easy to make. I used raw sugar instead of white sugar. The topping didn’t look as pretty but still excellent flavor.
I loved this recipe
The recipe didn’t have enough moisture to incorporate all the flour. Added about 1/4c milk to get it close to a muffin consistency- it was so thick I could have hand kneaded it. Tasty, but weird. It even rose weird. Not like muffins.
I started with the recipe as written but did make changes that turned it into a regular thing at my house. I use one cup of AP flour and one cup of pastry flour. I use regular plain yogurt and a full cup of sugar to make up for the sugar in the lemon yogurt. I use more poppy seeds but that is just choice. I double the amount of lemon extract and use all of the zest and juice of a large lemon. This is only slightly different from the written recipe and they are very good lemon poppy seed muffins. Leave out the poppy seed and add blueberries for a wonderful lemon blue berry muffin. This recipe is also very good using orange insdtead of lemon.
VERY GOOD. I doubled and made 33 good size muffins. I used extra yogurt and oil but on first try thought slightly dry. As they cooled and little butter changed my mind. Make again, quite nice.
I made a few changes for dietary reasons. Used 1/2 sugar, 1/2 Granulated Splenda. Added 1/4 cup unsweetened apple sauce for extra moistening. 1/2 white flour and 1/2 whole wheat flour. Plain 2% yogurt with 1 tsp lemon extract. Zest from two lemons, juice of one lemon. 2 table spoons of poppy seeds. 20 minutes @ 375 degrees F. No topping. They were soft, sweet and lemony. Excellent! Will make again.
Absolutely loved these muffins! I admit I followed one of the reviews, so I added less poppy seeds. Also I had plain yogurt so I used it (cup and a half), and finally, reduced the oil to 1/4 cup. Just yummy and healthy poppy seed muffins =)
I see why people said dry. The batter was way too dry. I upped Greek yogurt to 1 1/2 c. Added lemon oil instead of zesting lemons. Also added 2 Tb lemon juice to batter. And like others it only needed 1 1/2 Tb poppy seeds. Needs a slight increase in sugar to 1 c. 10 min at 400 speed convection
I made no changes except to use a skewer to poke holes in the top instead of a toothpick. These were moist and delicious!
Followed the recipe exactly except I subbed plain yogurt with a few drops of lemon extract added, results were great, fluffy, moist muffins with a great lemony taste. Please note – the photo shown with this recipe has granulated sugar sprinkled on top of the muffins with a glaze made from confectioner’s sugar ( not granulated white sugar) drizzled over that. The big guy loved these and has requested a repeat performance.