Servings: 12
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
3 cups all-purpose flour
3 tbs. Poppy Seeds
1 tbs. baking powder
½ tsp. baking soda
½ tsp. salt
10 tbs. softened butter
1 cup light brown sugar
1/2 cup sugar or honey
1 tbs. grated lemon zest
2 large eggs
1½ cups plain low-fat yogurt
Glaze:
1 cup powdered sugar
1 to 2 tablespoons lemon juice
Directions:
1. Preheat over to 400°. Spray muffin tin with non-stick spray or if you prefer you can use cupcake liners and spray those with non-stick spray too!
2. Pour in flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl and stir. In another bowl, with a hand mixer beat together sugar, butter, and lemon zest until fluffy. Make sure to not over mix.
3. Pour the batter evenly into the muffin cups filling them to the top.
Bake for 15-20 minutes until golden brown.
4. To make the glaze, mix together sugar and lemon juice and pour over the top of each muffin when the muffins are cool.
- 3 cups all-purpose flour
- 3 tbs.
- Poppy Seeds
- 1 tbs. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 10 tbs. softened butter
- 1 cup light brown sugar
- ½ cup sugar or honey
- 1 tbs. grated lemon zest
- 2 large eggs
- 1½ cups plain low-fat yogurt
- --Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
- Preheat over to 400°. Spray muffin tin with non-stick spray or if you prefer you can use cupcake liners and spray those with non-stick spray too!
- Pour in flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl and stir. In another bowl, with a hand mixer beat together sugar, butter, and lemon zest until fluffy. Make sure to not over mix.
- Pour the batter evenly into the muffin cups filling them to the top.
- Bake for 15-20 minutes until golden brown.
- To make the glaze, mix together sugar and lemon juice and pour over the top of each muffin when the muffins are cool.
~Adapted from from Food.com
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