I now consider this recipe a success.
The first time around, the muffins were good…but rather dense and heavy.
To improve the fluffiness of the muffin, I used greek yogurt instead of regular yogurt (which reduced the amount of liquid in the batter) and omitted the milk altogether. I also whipped the egg whites and omitted the egg yolks. Omitting the egg yolks sadly made these muffins a much paler shade of yellow, but taste is more important than looks any day. Another change I made (out of pure laziness) was that I used sugar instead of honey this time.
To try and increase the lemon flavour of these muffins, I added more lemon juice and more lemon zest. The lemon zest really adds the lemon flavour to these lemon poppy seed muffins.
Now, I think I will go taste test a few more.
The final improvement to this recipe? This time I knew to push these muffins even farther back on the counter so that our dog, Isis, could not reach them and steal them in the middle of the night.
1 c all-purpose flour
1/2 c white whole wheat flour
1 1/2 Tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 c sugar
3 Tbsp oil
4 egg whites, whipped to stiff peaks
1/4 c nonfat, plain greek yogurt
3 Tbsp fresh lemon juice
1 Tbsp lemon zest
Servings: 10 – 12 muffins
Heat oven to 325oF. Sift together flours, baking powder, baking soda, and salt. Set aside. In another bowl, cream together sugar, oil, yogurt, and lemon juice. In a third bowl, whip egg whites to stiff peaks. Combine the dry ingredients and wet ingredients. Fold in egg whites. Fold in poppy seeds and lemon zest. Divide evenly among lined muffin tins, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out cleanly. Enjoy!