Tuesday, June 9, 2009

Yogurt Poppyseed Muffins

I have been seeing baked goods with yogurt a lot lately, which is a great idea--replace some of the fat and keep it moist and airy. I love to use poppyseeds in both sweet and savory things, so I decided to give these a try. The recipe is from Group Recipes.

The result was a really fluffy little muffin. My babies had to bake only ten minutes, and the mamas only baked twelve--watch them closely around there, especially since the recipe says 16 to 18. I omitted the lemon peel in the actual muffins because I didn't have any. Next time I do these, I'll try a blueberry pomegranate yogurt I have that would be really good too. You can use low fat or fat free yogurt. I used plain lowfat yogurt in these.
The recipe says 12 muffins, but I got 16 good sized muffins out of this recipe. So good!

Lemon Yogurt Poppy Seed Muffins With Lemon Glaze Recipe
original recipe from Betty Crocker's Best Of Baking
1/3 cup Milk
1/4 cup Vegetable Oil
1 container (6 oz.) Lemon Yogurt (2/3 cup)
1 Egg
1 3/4 cup all-purpose Flour
1/4 cup Sugar
2 Tbs. Poppy Seed
1 Tbs. grated Lemon peel
2 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Lemon Glaze:
1/2 cup Powdered Sugar
2 to 3 tsp. Lemon jucie
Heat oven to 400 degrees.
Grease bottom only of 12 medium muffin cups, 2 1/2 X 1 1/4-inches, or line with paper baking cups.
Beat milk, oil, yogurt and egg in large bowl.
Stir in remaining ingredients except Lemon Glaze just until flour is moistened. (Do not overmix).
Divide batter evenly among muffin cups, (cups will be about 3/4 full).
Bake 16 to 18 minutes or until golden brown.
Immediately remove from pan.
Drizzle Lemon Glaze over warm muffins.
Lemon Glaze:
Mix ingredients until smooth and of drizzling consistency.