Wednesday, August 8, 2012

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


Fresh and tangy lemon poppy seed muffins are great for Spring time!
Excellent for breakfast or Sunday Brunch.
Serves 12

Ingredients:

* 1/3 cup milk
* 1/4 cup vegetable oil
* 2/3 cup nonfat lemon yogurt
* 1 egg
* 1 3/4 cups all-purpose flour
* 1/4 cup white sugar
* 2 tablespoons poppy seeds
* 1 tablespoon lemon zest
* 1/4 teaspoon lemon extract
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup confectioners' sugar
* 2 1/2 teaspoons lemon juice

Directions:

Directions:
1. Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
2. Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
3. Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool.
4. To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

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