Wednesday, August 1, 2012

Lemon Poppyseed Muffins


2 c. flour
3/4 c. sugar
Just under 1/4 c. poppy seeds
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sliced almonds
2 eggs
2 cups lemon flavored yogurt (or plain yogurt + 1.5 tbsp lemon extract)
1/3 c. vegetable oil
1 tbsp lemon zest
*optional - almond extract!

1/3 c. lemon juice
3 tbsp sugar

1. Preheat oven to 400, grease or line muffin tins
2. Combine all dry ingredients (including poppy seeds)
3. Combine all wet ingredients in separate bowl, pour into flour mixture bowl and mix until just combined (do not overmix)
4. Spoon batter into tins, about 3/4 to top.  Start checking for doneness at 10-12 minutes.
5. For glaze, mix lemon juice and sugar, poke a few holes with fork into baked muffins, and spoon about a tablespoon of the glaze onto each.

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