Tuesday, April 29, 2014

Egg Free Lemon Poppy Seed Muffins

Like I said earlier this month:  I've been on a muffin kick!  Today I have a recipe for Egg free Lemon Poppy Seed Muffins.  Perfectly moist, light, sweet and delicious.  Probably borderline muffin-cupcake, but we'll call it a muffin and eat it for breakfast anyway.  :)

Egg Free Lemon Poppy Seed Muffins
From Egg Free Bakery

1/2 cup butter or margarine, softened
1 cup sugar
1 tsp vanilla
1-1/4 cup plain or vanilla yogurt
1/4 cup water
2 cups flour
1/2 tsp salt
1-1/4 tsp baking powder
1/4 tsp baking soda
2 tbsp poppy seeds
zest from 2 small lemons or 1 large one

1/2 cup powdered sugar
1-2 tbsp fresh squeezed lemon juice

Preheat oven at 350 degrees.  Line a standard muffin tin with paper liners and set aside.  In a large bowl, cream softened butter or margarine and sugar together with an electric mixer.  Add vanilla and water.  In another bowl, whisk together flour, salt, baking powder, baking soda, lemon zest and poppy seeds.  Add flour mixture to butter mixture in batches, alternating with yogurt.  Mix only until combined, do not overmix.  Divide batter into muffin cups, using a 1/4 cup measuring cup.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in pan for 10 minutes.  Remove to a wire rack and let cool.  Once muffins have cooled, mix glaze ingredients together.  Drizzle glaze over muffins.  Let glaze set, then serve.  Store in an airtight container. Yield 12 muffins

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