| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs, Grains |
|
|
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Milk |
| 1/4 |
c |
Vegetable oil |
| 6 |
oz |
Lemon yogurt, lowfat |
| 1 |
|
Egg |
| 1 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Poppy seeds |
| 1 |
tb |
Lemon peel; grated |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
|
|
Lemon Glaze: |
| 1/2 |
c |
Powdered sugar |
| 2 |
ts |
Lemon juice; 2-3 teaspoon |
INSTRUCTIONS
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2x1-1/4" or line with paper baking cups. Beat milk, oil, yogurt and egg
in large bowl. Stir in remaining ingredients except Lemon Glaze just until
flour is moistened. Divide batter evenly among muffin cups (about 3/4
full). Bake 16-18 minutes or until golden brown. Immediately remove from
pan. Drizzle Lemon Glaze over warm muffins. For Glaze: Mix ingredients
until smooth and drizzling consistency.
Recipe By : COUNTRY BAKING
Posted to EAT-L Digest 22 Sep 96
Date: Mon, 23 Sep 1996 14:14:46 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”