LEMON POPPY SEED MUFFINS WITH ALMOND GLAZE
"Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!"
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Spice Islands Poppy Seed
2 teaspoons lemon zest
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon Spice Islands Vanilla Extract
1 teaspoon Spice Islands Lemon Extract
1 cup plain yogurt
Almond Glaze (recipe follows)
Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.
Combine flour, baking powder, baking soda and salt. Stir in poppy seeds and lemon zest until well combined. Set aside.
Beat the butter and sugar in a mixing bowl for at least 3 minutes, until light and fluffy. Beat in eggs one at a time. Add the extracts and mix briefly until combined.
Add the flour mixture alternately with the yogurt in two additions each, using a rubber spatula or wooden spoon. Do not use an electric mixer. Mix until just combined. Divide the batter among the prepared muffin cups.
Bake for about 18 minutes or until the center is set. Remove muffin tin from the oven and place it on a cooling rack.
Make the glaze while muffins cool to a temperature at which you can easily handle them. Dip each muffin into the lukewarm glaze to coat the top well.
ALMOND GLAZE
1/2 cup sugar
1/4 cup freshly squeezed lemon juice
2 teaspoons melted butter
1/2 teaspoon Spice Islands Vanilla Extract
1 teaspoon Spice Islands Almond Extract
Combine the sugar, juice and melted butter in a small saucepan over medium heat. When the mixture bubbles, reduce heat and stir until the mixture is transparent and all sugar is dissolved. Remove the saucepan from heat and stir in extracts. Let cool to lukewarm.
Makes 12 muffins
Source: Spice Islands, ACH Food Companies, Inc.
"Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!"

2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Spice Islands Poppy Seed
2 teaspoons lemon zest
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon Spice Islands Vanilla Extract
1 teaspoon Spice Islands Lemon Extract
1 cup plain yogurt
Almond Glaze (recipe follows)
Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.
Combine flour, baking powder, baking soda and salt. Stir in poppy seeds and lemon zest until well combined. Set aside.
Beat the butter and sugar in a mixing bowl for at least 3 minutes, until light and fluffy. Beat in eggs one at a time. Add the extracts and mix briefly until combined.
Add the flour mixture alternately with the yogurt in two additions each, using a rubber spatula or wooden spoon. Do not use an electric mixer. Mix until just combined. Divide the batter among the prepared muffin cups.
Bake for about 18 minutes or until the center is set. Remove muffin tin from the oven and place it on a cooling rack.
Make the glaze while muffins cool to a temperature at which you can easily handle them. Dip each muffin into the lukewarm glaze to coat the top well.
ALMOND GLAZE
1/2 cup sugar
1/4 cup freshly squeezed lemon juice
2 teaspoons melted butter
1/2 teaspoon Spice Islands Vanilla Extract
1 teaspoon Spice Islands Almond Extract
Combine the sugar, juice and melted butter in a small saucepan over medium heat. When the mixture bubbles, reduce heat and stir until the mixture is transparent and all sugar is dissolved. Remove the saucepan from heat and stir in extracts. Let cool to lukewarm.
Makes 12 muffins
Source: Spice Islands, ACH Food Companies, Inc.
MsgID: 3156250
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Yogurt - 08-06-14 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Yogurt - 08-06-14 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (9)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Recipes Using Yogurt - 08-06-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Buttermilk Dill Ranch Dressing |
Betsy at Recipelink.com | |
3 | Recipe: Cinnamon Yogurt Dip (using vanilla and powdered sugar) |
Betsy at Recipelink.com | |
4 | Recipe: Lemon Poppy Seed Muffins with Almond Glaze (using yogurt) |
Betsy at Recipelink.com | |
5 | Recipe: Fettuccine with Tomato, Basil and Yogurt Sauce (with green onion and parsley) |
Betsy at Recipelink.com | |
6 | Recipe: Peachy Dream Yogurt Shake (with banana and almond extract) |
Betsy at Recipelink.com | |
7 | Recipe: Beef Baked with Yogurt (using sirloin, garlic and onion) |
LazSwann | |
8 | Summertime's Bounty Pie (using ground beef, vegetables and cheese) |
LazSwann | |
9 | Recipe: Mushroom Treats (served on crackers) |
LazSwann | |
10 | Recipe: Mushroom-Sauced Pork |
LazSwann |
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Crunchy Onion Corn Muffins (using corn muffin mix and French fried onions)
- Holiday Apricot Bread
- The Ultimate Bran Muffins with Variations
- Banana Muffins (with or without using leftover baby food)
- Golden Fruit Bread (using bran cereal, Kellogg's, 1970's)
- Chorizo Bread (or Pepperoni Bread)
- Blueberry Streusel Muffins (1970's)
- Salsa Corn Muffins
- Cherry Bread (using maraschino cherries) (1956)
- Bran Muffins (using Raisin Bran cereal and buttermilk)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute