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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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yummy Ingredients:
2/3 cup sugar |
2 small lemons, zest and juice |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup non fat greek yogurt |
2 large eggs |
2 teaspoons vanilla extract |
1/2 cup canola oil |
2 tablespoons poppy seeds |
Directions:
1. Center a rack in the oven and preheat oven to 400°F Prepare your muffin pan or whatever muffin cooking apparatus you will be using, and place on a baking sheet.
2. In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon.
3. Whisk in the flour, baking powder, baking soda, and salt.
4. In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, and canola oil until well blended.
5. Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix. Stir in the poppy seeds. Divide the batter evenly in 12 muffin cups, I like to use an ice cream scoop to measure this out.
6. Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.
7. To make the glaze, whisk together the confectioners’ sugar with 1 1/2 tablespoons of lemon juice. Add more lemon juice as needed to get it to the consistency so you can drizzle the glaze over the muffins.
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