Flax Lemon Poppy Seed Muffins

Source:   |  Category: Baking, Breakfast, Ground Flaxseed

Flax Lemon poppy Seed Muffins are light, fresh and filling.


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) ground flaxseed
  • 1/2 cup (125 mL) granulated sugar                 
  • 2 tsp (10 mL) baking powder  
  • 1/4 tsp (1 mL) baking soda     
  • 1/4 tsp (1 mL) salt 
  • 2 egg                
  • 3/4 cup (175 mL) sour cream
  • 1 tsp (5 mL) vanilla extract
  • 1/3 cup (75 mL) canola oil
  • 1 Tbsp (15 mL) poppy seed           
  • juice and zest of 1 lemon
1 1/2 cups all-purpose flour1/2 cup ground flaxseed1/2 cup granulated sugar                 2 tsp baking powder  1/4 tsp baking soda     1/4 tsp salt 2 egg                3/4 cup sour cream1 tsp vanilla extract1/3 cup canola oil1 Tbsp poppy seed           juice and zest of 1 lemon


  1. Preheat oven to 350⁰F (180⁰C).
  2. In a large bowl, combine flour, milled flax, sugar, baking powder, baking soda and salt; mix well.
  3. In a separate bowl, beat egg. Add sour cream, vanilla, canola oil, poppy seed, lemon zest and juice; mix well.
  4. Make a well in dry ingredients and add liquid. Gently stir until dry ingredients are thoroughly moistened.
  5. Spray muffin tin with nonstick vegetable spray. Fill each cup muffin cup with 1/4 cup (60 mL) of batter.
  6. Bake for 15 minutes or until inserted toothpick comes out clean. Remove from oven and place muffins on wire rack for 5 minutes to cool. 

Yield: 12 muffins.

Serving Size: 1 muffin. Each muffin contains 2 tsp (10 mL) ground flax.

Nutritional Analysis

Total Fat2 g
Cholesterol40 mg
Carbohydrates20 g
Fiber1 g
Sugars7 g
Protein4 g
Sodium110 mg
Potassium80 mg

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