Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
Source: Joy of Baking

2C all-purpose flour
2T poppy seeds
1 1/4tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1stick butter
3/4C sugar
2 eggs (large)
zest of 2 lemons
1C plain yogurt (I used fat-free and it worked fine)
1tsp vanilla extract

Preheat the oven to 350. Toss the flour, poppy seeds, baking powder, baking soda, and salt in a bowl. Stir and set aside. In another bowl, beat the sugar and butter. Add eggs 1 at a time. Stir in the zest, yogurt, and vanilla. Add dry ingredients. Fold together until just combined. Remember: The less stirring the better. The best way to avoid “tunneling” in your muffins is to avoid over-stirring.

Spray muffin tins with non-stick spray and/or line with paper liners. Bake at 350 for about 18-20 minutes. Let cool and serve. Another option is to glaze them using 1/2C powdered sugar and 2T fresh squeezed lemon juice. Either way, they are absolutely delicious.


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