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

(Printable Recipe)

• 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.