Feature Recipe For The Week 04/01/2017
Light, lemony and oh so tasty - that's the best way to describe this yummy muffin recipe. They are made with fresh lemons and Blue Poppy Seeds - and they look as good as they taste. This recipe was adapted from one posted in Jan. 2014 from 'Two Peas In A Pod.' It's an easy and delicious way to please any lemon lover.
Muffin Ingredients:
2/3 cup granulated (white) sugar
3 Tblspns fresh lemon juice
Zest from 1 large (or 2 small) lemons
2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3/4 cup plain Greek yogurt
2 eggs
1 tsp vanilla extract
1 tsp Lemon extract
1 stick of butter, melted and cooled
2 Tblspns Blue Poppy Seeds
Icing - Ingredients & Directions:
Mix together the following until smooth-
1 cup confectioner's sugar
3 Tblspns fresh lemon juice
1 Tblspn lemon zest
Muffin Directions: Preheat oven to 400 degrees. Prepare muffin pan (12 muffins) by spraying the pan with cooking spray (note: if using muffin liners, spray the liners). Mix together in a large bowl: flour, sugar, lemon zest, baking powder, baking soda, and salt. In a separate bowl, mix together the yogurt, eggs, extracts, lemon juice, and butter. Blend well. Pour the liquid mixture over the dry ingredients mixture. Stir gently to combine (do not overmix). Fold in the poppy seeds.
Bake the muffins in the prepared pan for about 20 minutes or until the muffins are lightly golden on top. Cool the muffins on a rack. Drizzle icing over each muffin after cooled.
