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Low-fat, moist and lemony poppy seed muffins
with a sweet-tart lemon glaze.
Lemon Yogurt Poppy
Seed Muffins
- 1/3 cup milk
- 1/4 cup applesauce
- 2 tablespoons vegetable oil
- 1 (6-ounce) container low-fat lemon flavored
yogurt
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon grated lemon peel
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
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- Glaze:
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- Heat oven to 400°F (205°C). Grease
and flour a 12-cup muffin tin or line with paper liners.
- Beat milk, applesauce, oil, yogurt and
egg in large bowl. Stir in remaining ingredients except glaze
just until flour is moistened.
- Fill prepared muffin tin three-fourths
full and bake for 16 to 18 minutes or until muffins test done.
Remove from pan while still warm.
- Combine powdered sugar and lemon juice
for glaze and drizzle over warm muffins.
Makes 1 dozen muffins.
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