Lemon Yogurt-Poppy Seed Muffins
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
| 6 | ounces |
yogurt
lemon, lowfat |
|
| 1 |
eggs
|
*
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
poppy seed
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| Lemon glaze | |||
| ½ | cup |
powdered sugar
|
|
| 2 | teaspoons |
lemon juice
2-3 teaspoon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
| 173.4 | ml/g |
yogurt
lemon, lowfat |
|
| 1 | each |
eggs
|
*
|
| 414 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
poppy seed
|
|
| 15 | ml |
lemon zest
grated |
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| Lemon glaze | |||
| 118 | ml |
powdered sugar
|
|
| 1E+1 | 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.
