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Lemon-Poppy Seed Mini Muffins


Yield: 36 muffins Prep 15 mins Bake 12 mins

Ingredients

  • 2 cups  all-purpose flour
  • 3/4 cup  plus 1 tablespoon sugar, divided
  • 1 tablespoon  poppy seeds
  • 2 teaspoons  grated lemon peel
  • 1 1/2 teaspoons  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/4 cup  butter, cut up
  • 1/2 cup  fat-free milk
  • 1/2 cup  fat-free plain yogurt
  • 1 large egg, lightly beaten
  • 1 teaspoon  vanilla extract

Directions

1. Heat oven to 375 degrees F. Grease 36 mini (1-3/4-inch) muffin-pan cups. Combine flour, 3/4 cup of the sugar, the poppy seeds, lemon peel, baking powder, baking soda and salt in medium bowl.

2. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in milk, yogurt, egg and vanilla just until dry ingredients are moistened. Spoon batter into prepared muffin-pan cups; sprinkle tops with remaining 1 tablespoon sugar.

3. Bake 12 to 15 minutes or until toothpick inserted in center of muffins comes out clean. Unmold muffins and cool on wire racks. Makes 36.

Nutrition Facts

  • cal.(kcal)65,
  • Fat, total(g)2,
  • chol.(mg)9,
  • sat. fat(g)1,
  • carb.(g)10,
  • pro.(g)1,
  • sodium(mg)91,
  • Percent Daily Values are based on a 2,000 calorie diet