April 28, 2011

Lemon Poppy Seed Muffins

These muffins are soooooo good.  
Just imagine biting into a warm, moist, lemony muffin with an ooey gooey glaze on top.  Pure goodness!  

They have slightly less fat than most muffins, because they use non-fat yogurt and less oil.  Make it Love it!
Lemon Poppy Seed Muffins
From: Jenn@eatcakefordinner
  • 2 c. flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 c. sugar
  • 2 lemons, zest & juice
  • 1 c. plain, non-fat yogurt
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. lemon extract
  • 1/4 c. vegetable oil
  • 2 Tbl. poppy seeds
Glaze:
  • 3/4 c. powdered sugar
  • 1- 2 Tbl. milk
  • 1/2 tsp. lemon extract
Combine sugar and lemon zest and rub together with your fingers until fragrant. Add flour, baking powder, baking soda and salt.  In a separate bowl, combine lemon juice, yogurt, eggs, vanilla extract, lemon extract, oil and poppy seeds.  Add to dry ingredients and stir with a wooden spoon until combined.  Do not overmix.  Divide evenly into greased muffin tins.  Bake at 375 degrees for 14-15 minutes or until lightly browned.  Yield: 16 muffins.  Combine all glaze ingredients and stir until smooth.  If it is too thick, add a little more milk.  Drizzle over slightly cooled muffins.  

                            

4 comments:

  1. Love lemon poppy seed muffins-especially in the spring!

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  2. What a cool blog name Jenn! I sometimes forgo dinner for a big hunk of cake as a splurge. I figure if I eat mainly healthy I'm ok.

    I'd love a lemon poppy seed muffin for breakfast but it looks like McDonalds instead for a quick bite on the road. Maybe when I get home.

    Laura

    ReplyDelete
  3. Oh my these cupcakes looks so yummy, I will defenite will be trying out this recipe this weekend, thanks for sharing

    ReplyDelete
  4. Hello! I made your recipe and posted it on my blog.

    ReplyDelete

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