Lemon Poppy Seed Muffins II Popular Recipes

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Lemon Poppy Seed Muffins II

"Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use much less lemon juice for the glaze and replacement identical quantity of milk for glaze. Or, certainly forgo the glaze however this honestly provides to the overall flavor. Also, you could use 24 mini-muffin tins, bake handiest 10-12 minutes."

Ingredients :

1/3 cup milk
1/4 cup vegetable oil
2/3 cup nonfat lemon yogurt
1 egg
1 3/four cups all-purpose flour
1/four cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
1/4 teaspoon lemon extract
2 half teaspoons baking powder
half teaspoon baking soda
1/2 teaspoon salt
half of cup confectioners' sugar
2 half of teaspoons lemon juice

Instructions :

Prep : 13M	Cook : 12M	Ready in : 30M

Preheat oven to four hundred levels F (205 degrees C). Grease the bottoms only of 12 muffin cups.
Beat the milk, oil, lemon yogurt and egg collectively. Stir within the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix till simply combined. Divide batter lightly among muffin cups.
Bake at 400 stages F (205 degrees C). For 16 to 18 mins or till golden brown. Drizzle with glaze without delay and allow cool on rocks.
To Make Glaze: Stir the confectioners' sugar with the lemon juice and blend until easy and of drizzling consistency. Add drops of milk if thinning is necessary.

Notes :

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