Lemon and poppy seed cheesecake muffins
- 2 tablespoons poppy seeds, plus extra to garnish
- Juice and zest of 1 lemon
- ½ cup reduced-fat milk
- 2 cups self-raising flour
- 100ml pure maple syrup
- 80g olive oil spread, melted
- 2 eggs
- ¹⁄³ cup reduced-fat spreadable cream cheese
- Lemon glaze
- ½ cup pure icingfrostingX sugar
- 3 teaspoons lemon juice
- Lemon zest, to garnish
1 Preheat oven to 160ºC. Line 12 holes of a ¹⁄³-cup capacity muffin pan with paper cases.
2 Place poppy seeds in a small non-metallic bowl. Add juice and milk, stirring to combine. Set aside for 10 minutes.
3 Sift flour into a large bowl, then stir through zest. Whisk together maple syrup, melted spread and eggs in a large jug, then pour into dry ingredients, along with poppy seed mixture, stirring until just combined.
4 Pour half the mixture evenly into paper cases. Place a heaped teaspoon of cream cheese in centre of each case, then top with remaining mixture. Bake for 20–25 minutes or until light golden and firm. Remove pan from oven and allow muffins to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
5 Meanwhile, to make lemon glaze, place icing sugar and lemon juice in a small bowl, mixing until smooth. Drizzle lemon glaze over muffins, then serve garnished with lemon zest and extra poppy seeds.
Once these muffins have cooled completely, you can wrap them individually in cling wrap, then store in the freezer for up to one month.
Nutrition Info (per serve)
Total fat 5.9g
–Saturated fat 1.4g
Dietary fibre 1.1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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