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Lemon Poppy Seed Muffins II

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Breakfast: Lemon Poppy Seed Muffins II
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INGREDIENTS
Servings: 12
milk
vegetable oil
nonfat lemon yogurt
egg
all-purpose flour
white sugar
poppy seeds
lemon zest
lemon extract
baking powder
baking soda
salt
confectioners' sugar
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.
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