Lemon Almond Poppyseed Muffins
Yield: makes 15-18 regular size muffins Ingredients 3 cups all-purpose flour
1 tablespoon baking powder
teaspoon baking soda
teaspoon salt
10 tablespoons unsalted butter, melted
1 cup minus 1 tablespoon granulated sugar
2 large eggs
1 ? cups plain low-fat greek yogurt
2 tablespoons poppy seeds
1 ? teaspoons almond extract
1 tablespoon lemon zest
1/4 cup almond slivers, toasted
Instructions - 1. Pre-heat oven to 375 F or 450 F for mini muffins. Mix flour, baking powder, baking soda and salt in medium bowl and set aside.
- 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add almond extract and lemon zest to mixture and combine. Alternate dry ingredients and yogurt in thirds until batter is smooth.
- 3. Spray 12-cup muffin tin with cooking spray or paper muffin cup. Fill muffin cups almost to top and sprinkle with almond slivers. Bake until muffins are golden brown, about 25 minutes for the large muffins or 12 minutes for mini muffins. Set on wire rack to cool slightly, about 5 minutes and then serve warm or at room temperature.
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