Make a Poppy Seed Dessert: Lemon Glazed Poppy Seed Muffins

<p>
<em>Makes 18 muffins<br />
</em>These lemon glazed poppy seed muffins are quick and easy to make for breakfast, lunch or snacks.</p>
<p>
<strong>Lemon Glaze</strong>
</p>
<p>• 1 cup confectioners’ sugar, sifted<br />
• 2 tablespoons fresh lemon juice<br />
• 2 teaspoons reserved lemon zest</p>
<p>
<strong>Poppy Seed Muffins</strong>
</p>
<p>• Zest of 3 large lemons, finely chopped<br />
• <sup>
<sub>1/2</sub>
</sup> cup sugar<br />
• 2 tablespoons water<br />
• 5 tablespoons butter<br />
• 2 cups all-purpose flour<br />
• 1<sup>
<sub>1/4</sub>
</sup> teaspoons baking powder<br />
• 1 teaspoon baking soda<br />
• <sub>
<sup>1/4</sup>
</sub> cup poppy seeds<br />
• 2 eggs<br />
• <sup>
<sub>3/4</sub>
</sup> cup lemon yogurt<br />
• <sub>
<sup>3/4</sup>
</sub> cup milk<br />
• <sub>
<sup>1/4</sup>
</sub> cup Lemon Glaze (see above)</p>
<p>1. Preheat oven to 375°. Butter muffin pans.</p>
<p>2. Combine the zest (reserving 2 teaspoons), 1/4 cup of the sugar, and the water in a small saucepan. Cook over medium heat, stirring constantly, for 2 minutes, or until the sugar dissolves. Add the butter and continue cooking until melted. Remove from the heat and set aside.</p>
<p>3. In a medium bowl, combine the flour, baking powder, baking soda, poppy seeds, and the remaining sugar.</p>
<p>4. In a large bowl, whisk the eggs, yogurt, milk and the lemon mixture until smooth. Add the flour mixture and stir until blended.</p>
<p>5. Fill muffin cups to within <sup>
<sub>1/4</sub>
</sup> inch of the top and bake 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the tins from the oven and top the muffins with Lemon Glaze. Serve warm.</p>
<p>
<hr />
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/a-sprinkling—–of—–poppy-seeds.aspx”>Make a Poppy Seed Dessert</a>. </p>


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