Tuesday, March 30, 2010

Lemon Poppy Seed Muffins

1/3 cup milk
1/4 cup vegetable oil
2/3 cup nonfat lemon yogurt
1 egg
1 3/4 cup all purpose flour
 1/4 cup sugar
2 tbsp poppy seeds
1 tbsp lemon zest (tiny shredded peel)
1/4 tsp lemon extract
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup powdered sugar
2 1/2 tsp lemon juice.

Preheat oven to 400 degrees. Grease bottoms only of 12 muffin cups.
Beat the milk, oil, lemon yogurt, and egg together. In a separate bowl, stir together the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, baking soda, and salt. Stir into the yogurt mixture, mixing just until combined (ten strokes recommended). Divide batter evenly between muffin cups.
Bake at 400 degrees for 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on racks.
Glaze: Stir lemon juice into powdered sugar and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

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