I saw a post from Hayley at www.buffchickpea.com for these awesome looking tea cakes. I love anything with the lemon/poppyseed combo, so I knew I would make them. I switched a few of the ingredients and still got great results!
I used:
3/4 cup flour
3/4 cup oat flour
1 tsp. baking soda
1.2 tsp. salt
1 TB. lemon zest
1 cup Dannon fat free vanilla yogurt
1/4 cup canola oil
1/4 cup sugar
1/4 cup agave nectar
2 TB. poppyseeds
1/4 cup lemon juice
Just mix all the ingredients together. I made 6 jumbo muffins instead of 12 and I was happy with the stats. 239 calories, 9 grams of fat 1.6 grams of fiber and 4.5 grams of protein!
This is me happy at my desk at work with my muffin. The funny thing is when I was thinking about the recipe, I thought, “that’s so cool, there are no eggs in it!” But, I went back to Hayley’s sight and saw that she used 3 eggs! Even though I didn’t use eggs by mistake they still turned out great!
I brought a few to work to share with some friends and we all loved them!
20 responses so far ↓
1 Mara @ What's For Dinner? // May 13, 2009 at 1:03 pm
YUM! Thanks for the recipe!
2 Risa // May 13, 2009 at 2:06 pm
These look great! I could definitely go for one at work right now.
3 K // May 13, 2009 at 2:09 pm
Those sound fantastic!! I haven’t had lemon poppyseed in forever!
4 Lubna Karim // May 13, 2009 at 2:32 pm
Oh wow what a combo…Looks soft and yum….
5 Christina // May 13, 2009 at 2:38 pm
Too funny about the eggs! 3 is a lot, so it’s cool that you could eliminate them and they still turned out great!
6 katecooks // May 13, 2009 at 4:38 pm
yummy! that’s funny about the eggs, oops, glad they still tasted great!
7 Katherine // May 13, 2009 at 4:47 pm
These look like a perfect muffin for breakfast. What was the texture like without the eggs?
8 Kerstin // May 13, 2009 at 5:13 pm
I can’t believe they still turned out well without all those eggs! They very tasty, I’m a lemon and poppyseed fan too!
9 Jennifer // May 13, 2009 at 5:16 pm
It tasted light and fluffy and moist even without the eggs! Who knew??
10 The Duo Dishes // May 13, 2009 at 5:35 pm
Ooo yum. Those would be disappearing tea cakes around here. Lemon and poppyseed were made for each other.
11 Krissie // May 13, 2009 at 7:22 pm
Oh man those look yummy! I shall have to try them out myself! My recipe “test” list keeps growing, lol!
12 elra // May 13, 2009 at 9:01 pm
That photo of half eaten tea cake look so scrumptious Jenn! Very moist and love it with a lot of poppy seeds like that.
13 Carolyn Jung // May 13, 2009 at 9:07 pm
I’m a sucker for anything with lemon and poppyseeds, too. These would make a wonderful weekend breakfast treat.
14 giz // May 13, 2009 at 10:16 pm
Really decent stats and you can still have your sweets. I like it.
15 Sophia // May 14, 2009 at 1:29 am
Wow! still looks really darn yummy and moist!
16 DessertObsessed // May 14, 2009 at 1:34 am
tea cake? how great!
17 Juliana // May 14, 2009 at 1:59 am
Love lemon/poppy seed muffin..the ones that you made looks wonderful…and yummie.
18 Priyanka // May 14, 2009 at 2:00 am
Yum..that’s a great recipe. Thanks for sharing!
19 Tangled Noodle // May 14, 2009 at 2:38 am
Lemon-poppyseed muffins are the best – these are great. I love that you were able to make jumbo-sized ones for only 239 kcals each; that’s way better than any coffee-shop or bakery offering! Love the yogurt in there.
20 Lara (Thinspired) // May 17, 2009 at 2:55 pm
These are definitely getting bookmarked, along with many other recipes of yours I have come to collect!
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