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Categories:
all-purpose sugar baking powder baking soda poppy seeds salt yogurt lemon zest eggs lemon juice butter
Viewed: 8 - Published at: 9 years agoIngredients
- 3 cups All-purpose Flour
- 1-1/4 cup Sugar, Divided
- 1 Tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 3 Tablespoons Poppy Seeds
- 1/2 teaspoons Salt
- 1-1/2 cup Lowfat Plain Yogurt
- 1 Tablespoon Grated Lemon Zest
- 2 whole Eggs
- 5 Tablespoons Lemon Juice, Divided
- 1 stick Butter
Method
- Preheat the oven to 375°F. Mix the flour, 1 cup of sugar, baking powder, baking soda, poppy seeds and salt together in a large bowl. In a medium bowl whisk together the yogurt, lemon zest, eggs and 1 tablespoon lemon juice. Fold the mixture into the flour mixture. Then fold in the melted butter.
- Distribute the mixture evenly among the muffin cups. I used a 1/3 measuring cup. Bake for 25-30 minutes. Let them cool for 5 minutes and then add the glaze.
- To make the glaze, heat the remaining 1/4 cup of lemon juice and remaining 1/4 cup of sugar in a small pot for 3 to 4 minutes. Once the sugar is completely dissolved, brush on top of the warm muffins.
- Recipe adapted from America's Test Kitchen Basic Muffins recipe.
