Lemon Poppy Seed Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 14
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat pastry flour
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 10 tablespoons unsalted butter, softened
• 2 large eggs
• 1 1/2 cups plain fat-free yogurt
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice

Recipe

• 1 preheat oven to 375.
• 2 in a medium bowl, whisk together flours, poppy seeds, baking powder, baking soda and salt.
• 3 in a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. add butter and cream mixture together until light and fluffy. add eggs, one at a time, beating until combined after each.
• 4 add the flour mixture and yogurt alternately to the butter mixture, starting and ending with the flour, beating on low speed after each addition just until combined - do not over-mix.
• 5 evenly divide the mixture between 14 wells of a couple muffin pans lightly coated with nonstick spray - fill the empty wells with water to prevent them from scorching. bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 25 to 30 minutes. remove and place pan on wire rack to cool. after 5 minutes, carefully remove muffins from pan.
• 6 in a small bowl, whisk together the confectioners' sugar and lemon juice - if the glaze is too thick to drizzle, add a little more juice. while the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin - you probably won't use all of the glaze, so when they have cooled, you can brush the rest over for a more iced effect.