Lemon Poppy Seed Muffins with Lemon Glaze

prep time:: 13 min
total time:: 30 min

Makes 12 muffins

“Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.”

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

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 on rocks.
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.

notes

In order to these muffins extra moist, increase the oil from 1/4 to 1/3 cup and add a whole cup of non-fat lemon yogurt rather than just the 2/3 cup the recipe called for. Also, use a little extra lemon zest and extract to increase the lemon flavor.

Source: allrecipes.com