Ok..so I've been on a baking kick this week and last night I decieded to make a batch of Lemon Yogurt-Poppy Seed Muffins ~ A couple of days ago I made Blue-Berery muffins and I have to admit, those were much tastier ~ But I guess I won't complain since this was my first time attempting to make these Lemon Poppy Seed Muffins ~ I think next time I will add a little lemon juice (even though the recipe does not call for it) to give it more of a lemony taste ~ I think I've had enough sweet treats for a while, so I'm hanging up my "Betty Crocker" apron and throwing on my "Rachael Ray" apron (lol) Enjoy!
Prep time: 15 mins
Bake time: 25 mins
Makes: 12 muffins
1/3 cup milk
1/4 cup vegetable oil
1 container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1 3/4 cups Gold Medal® all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
2. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.
One lemon will do the trick! You'll get about 3 tablespoons juice and 1 tablespoon grated peel from one medium lemon.
For the moistest muffins, be sure to thoroughly combine the milk, oil, yogurt and egg before adding the dry ingredients. Once dry ingredients are added, you want to mix the batter as little as possible.