by Sarah Steimer
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup butter (1 stick), melted
- 2 eggs
- juice from 2 lemons
- zest from 1 lemon
- 2 teaspoons vanilla extract
- 2/3 cup nonfat, vanilla yogurt
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Preheat the oven to 350 degrees.
Combine the flour, poppy seeds, sugar, baking soda and baking powder.
In a separate, larger bowl, whisk together the eggs and melted butter. Add the lemon juice, zest, vanilla extract and vanilla yogurt; whisk until smooth. Add the dry ingredients to the wet and mix until just combined.
Grease a 12-cup muffin pan OR two 12-cup mini-muffin pans. Divide the batter evenly.
Bake for 10 minutes, then lower the heat to 325 and bake for another 15 minutes (it may take less time for the mini muffins). To test the muffins, a toothpick inserted into the center of a muffin should come out clean. Once ready, let the muffins cool for about 10 minutes before removing from the pan and letting cool completely.
While the muffins cool, mix together the powered sugar and lemon juice. Drizzle over the muffins or (what I did) dip the muffin tops into the glaze.
Makes 12 muffins or 24 mini-muffins.
Recipe adapted from: Love Lola