LEMON YOGURT-POPPY SEED MUFFINS
These flavor-packed muffins are a treat at breakfast, lunch or supper! They're also great for snacking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g
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Eyob sisay
[email protected]Yum!
Elizabeth Hyder
[email protected]These muffins were a bit too sweet for my taste, but otherwise they were good. I might try reducing the sugar next time.
kenna skyler
[email protected]I followed the recipe exactly and the muffins turned out perfectly! They were light and fluffy, with a delicious lemon flavor. I will definitely be making these again.
Ajman Ajman
[email protected]Meh.
Esethu Msomi
[email protected]These muffins were just okay. They were a bit dry and the lemon flavor was not very strong. I think I would try a different recipe next time.
MD Shahalom
[email protected]These muffins were delicious! The lemon yogurt gave them a really moist and flavorful crumb. I also loved the poppy seeds, which added a nice crunch. I would definitely make these again.
Mark Johnson
[email protected]I made these muffins for a brunch party and they were a big hit! Everyone loved the flavor and texture. They were also really easy to make, which is always a plus.
Aftab Ahmed Zuhrani
[email protected]These muffins were a hit! They were light and fluffy, with a perfect balance of sweetness and tanginess. The poppy seeds added a nice crunch, and the lemon yogurt gave them a moist texture. I will definitely be making these again!