 | | Directions |
- Preheat the oven to 400° F. Lightly grease the muffin cups or line with cupcake papers.
- In a medium bowl, add the flour, sugar, poppy seeds, baking powder, baking soda, and salt; stir to combine.
- In a mixing bowl, blend together the eggs, yogurt, lemon zest, and vegetable oil until well mixed.
- Pour in the dry ingredients and beat just until mixed. Do not overmix the batter.
- Spoon into the prepared muffin cups, distributing batter evenly between 12 cups.
- Place in the preheated oven and bake for 20 minutes or until a toothpick poked in the middle comes out clean. Do not overbake.
- Prepare the glaze by combining the sugar and lemon juice; stir until sugar is dissolved.
- Poke the top of the muffins with a toothpick, several times each. Spoon a teaspoon of the glaze over each of the muffins until glaze is distributed evenly on all the muffins.
- Allow the muffins to cool in the tins for at least 10 minutes before removing them.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Container: Muffin tin
Servings: 12
|  | | Ingredients | | - | | 2 cups flour |
| - | | 3/4 cup sugar |
| - | | 1/4 cup poppy seeds |
| - | | 2 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 2 eggs |
| - | | 1 cup lemon-flavored yogurt |
| - | | 1 tablespoon grated lemon zest |
| - | | 1/4 cup vegetable oil |
| - | | GLAZE: |
| - | | 3 tablespoons white sugar |
| - | | 1/3 cup lemon juice |
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