Lemon Poppy Seed Muffins II Tasty Recipes

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Lemon Poppy Seed Muffins II

"Melt on your mouth lemony-goodness! These truffles are LEMONY, but delicious! If you opt for, use much less lemon juice for the glaze and substitute identical quantity of milk for glaze. Or, absolutely forgo the glaze however this certainly adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes."

Ingredients :

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

Instructions :

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

Preheat oven to four hundred ranges F (205 tiers C). Grease the bottoms simplest of 12 muffin cups.
Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix till simply mixed. Divide batter frivolously among muffin cups.
Bake at 400 stages F (205 stages C). For 16 to 18 minutes or till golden brown. Drizzle with glaze straight away and let 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 important.

Notes :

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