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Add a photoSuper moist lemon poppy seed muffins are topped with sweet and tangy lemon icing.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 muffins
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Ingredientes
- 2 tbs lemon zest
- ½ cup sugar
- 1 ½ cups all-purpose flour
- ¼ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp sea salt
- 2 tbs poppy seeds
- 2 eggs
- ½ cup kefir or Greek yogurt
- 1 tsp vanilla extract
- ½ cup butter, melted and cooled
- 3 ½ tablespoons fresh lemon juice
- Lemon glaze:
- 1 ½ cups sifted confectioner’s sugar
- 3-4 tbs fresh lemon juice
Direcciones
1.
In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds.
2.
In a separate bowl, mix and combine eggs, kefir and vanilla extract.
3.
Add cooled, melted butter. Mix and combine.
4.
Add lemon juice and stir to combine all liquids.
5.
Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
6.
Spoon batter into 12 muffin tin cups lined with paper liners.
7.
Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners.
8.
Lemon glaze: combine sifted confectioner’s sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 234 | |
| Calories from Fat 83 | 35% |
| Total Fat 9.51g | 12% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 224mg | 9% |
| Potassium 69mg | 2% |
| Total Carbs 34.63g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.49g | 14% |
| Protein 3.28g | 5% |
