Lemon yogurt-poppy seed muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Milk |
| ¼ | cup | Vegetable oil |
| 6 | ounces | Lemon yogurt, lowfat |
| 1 | Egg | |
| 1¾ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 2 | tablespoons | Poppy seeds |
| 1 | tablespoon | Lemon peel; grated |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| Lemon Glaze: | ||
| ½ | cup | Powdered sugar |
| 2 | teaspoons | Lemon juice; 2-3 teaspoon |
Directions
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-1/2x1-¼" 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 16-18 minutes or until golden brown. Immediately remove from pan. Drizzle Lemon Glaze over warm muffins. For Glaze: Mix ingredients until smooth and drizzling consistency.
Recipe By : COUNTRY BAKING
Posted to EAT-L Digest 22 Sep 96 Date: Mon, 23 Sep 1996 14:14:46 -0500 From: LD Goss <ldgoss@...>