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Lemon Yogurt-Poppy Seed Muffins

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Submitted by luvpei

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

79
CUP ML MILK
¼ 59
CUP ML VEGETABLE OIL
6 173.4
OUNCES ML/G YOGURT
lemon, lowfat
1 1
EACH EGGS *
1 ¾ 414
¼ 59
CUP ML SUGAR
2 3E+1
TABLESPOONS ML POPPY SEED
1 15
TABLESPOON ML LEMON ZEST
grated
2 ½ 13
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
Lemon glaze
½ 118
2 1E+1
TEASPOONS ML LEMON JUICE
2-3 teaspoon

Directions

Heat oven to 400℉ (200℃).

Grease bottoms only of 12 medium muffin cups, 2½ x1- ¼ inch or line with paper baking cups.

Beat milk, oil, yogurt and egg in large bowl.

Stir in remaining ingredients except Lemon Glaze just until flour is moistened.

Divide batter evenly among muffin cups (about ¾ full).

Bake 16 to 18 minutes or until golden brown.

Immediately remove from pan.

Drizzle Lemon Glaze over warm muffins.

For Glaze: Mix ingredients until smooth and drizzling consistency.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 167 34% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 137mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 2%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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