Recipe: Lemon Poppy Seed Muffins with Almond Glaze (using yogurt)

LEMON POPPY SEED MUFFINS WITH ALMOND GLAZE
"Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!"



2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Spice Islands Poppy Seed
2 teaspoons lemon zest
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon Spice Islands Vanilla Extract
1 teaspoon Spice Islands Lemon Extract
1 cup plain yogurt
Almond Glaze (recipe follows)

Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.

Combine flour, baking powder, baking soda and salt. Stir in poppy seeds and lemon zest until well combined. Set aside.

Beat the butter and sugar in a mixing bowl for at least 3 minutes, until light and fluffy. Beat in eggs one at a time. Add the extracts and mix briefly until combined.

Add the flour mixture alternately with the yogurt in two additions each, using a rubber spatula or wooden spoon. Do not use an electric mixer. Mix until just combined. Divide the batter among the prepared muffin cups.

Bake for about 18 minutes or until the center is set. Remove muffin tin from the oven and place it on a cooling rack.

Make the glaze while muffins cool to a temperature at which you can easily handle them. Dip each muffin into the lukewarm glaze to coat the top well.

ALMOND GLAZE

1/2 cup sugar
1/4 cup freshly squeezed lemon juice
2 teaspoons melted butter
1/2 teaspoon Spice Islands Vanilla Extract
1 teaspoon Spice Islands Almond Extract

Combine the sugar, juice and melted butter in a small saucepan over medium heat. When the mixture bubbles, reduce heat and stir until the mixture is transparent and all sugar is dissolved. Remove the saucepan from heat and stir in extracts. Let cool to lukewarm.

Makes 12 muffins
Source: Spice Islands, ACH Food Companies, Inc.