Sunday, April 1, 2012

Lemon poppyseed muffins

I love lemon poppyseed and have made a few variations, most of them trying to be on the healthier side. These are made with a higher percentage of whole wheat flour than white, but still have the good stuff: butter and sugar, that would lead some to call these cupcakes. Since I'm planning to serve them for a friend's birthday breakfast, I am calling them muffins to make myself feel better:)
These are very good and have a strong lemon flavor, which I love. The greek yogurt adds some extra moisture and a tiny bit of tang, which I also love. With a simple powdered sugar glaze on top, they're perfect!

Lemon Poppyseed Muffins
makes 9 muffins

3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 tbsp lemon zest
1/4 lemon juice
1/3 cup plain greek yogurt
1 tbsp poppy seeds

1/4 cup powdered sugar
1 1/2 tsp milk
1/4 tsp vanilla

Preheat oven to 400 F and line muffin tins.
In a medium bowl, combine flours, baking powder, baking soda, and salt.
Cream together butter and sugar. Add egg and lemon zest and beat until combined. With mixer on lowest setting (or use a spatula), alternate adding 1/3 of the flour mixture and the lemon juice until just combined. Stir in yogurt and poppy seeds.
Fill muffin tins 2/3 full (batter is thick) and bake for 15-17 minutes, or until they test done.
For glaze, stir together ingredients and drizzle over warm muffins.

adapted from forgiving martha

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