Lemon Poppy-Seed Muffins
These tender muffins have a light, moist texture and fresh grated lemon adds to the delightful flavor. For variety, substitute orange juice and peel for lemon.
Ingredients ¾ cup all-purpose flour
¼ cup soyflour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup soy yogurt
¼ cup honey
¼ cup soft margarine
¼ cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons poppy seeds
Lemon Galze Ingredients ¼ cup fresh lemon juice
¼ cup sugar
Instructions Preheat oven to 425F (220C). Spray 12 muffin cups with nonstick cooking spray.
Combine flours, baking powder, baking soda and salt in a medium bowl.
Beat yogurt, honey, margarine and lemon juice in another bowl until smooth.
Stir yogurt mixture into flour mixture until just combined.
Stir in lemon zest and poppy seeds.
Spoon batter into prepared muffin cups.
Bake 15 to 20 minutes or until tops spring back when lightly pressed.
Make glaze, if using, and drizzle over muffins.
Cool muffins in pan 10 minutes before serving or cooling completely on a wire rack.
Lemon Glaze Instructions Stir together lemon juice and sugar in a small bowl.
Spoon over muffins in pan.
Notes * Makes 12 muffins.* 1 muffin contains: Calories 133; Protein 3g; Carbohydrates 19g; Fat 5g; Cholesterol 0mg; Sodium 212mg
White whole-wheat flour is available by mail from the King Arthur Flour Company and is also available at most Trader Joe’s Stores.