| 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 |
T |
Poppy seeds |
| 1 |
T |
Lemon peel, grated |
| 2 1/2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Salt |
|
|
Lemon Glaze: |
| 1/2 |
c |
Powdered sugar |
| 2 |
t |
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>
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