Lemon Poppy Seed Yogurt Muffins

Name: Lemon Poppy Seed Yogurt Muffins
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 2 eggs, plus 1 egg yolk, lightly beaten; 473 milliliters all-purpose flour; 237 milliliters fat-free Greek yogurt; 1 teaspoon lemon extract; 79 milliliters fresh lemon juice (about 1 large lemon); 2 teaspoons freshly grated lemon zest (zest from one lemon); 3 Tbsps poppy seeds; 0 teaspoons salt; 118 milliliters sugar; 8 Tbsps unsalted butter, melted and cooled; 2 teaspoons pure vanilla extract

Lemon Poppy Seed Yogurt Muffins might be just the morn meal you are searching for. This recipe serves 16. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 157 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt, baking soda, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Move your oven rack to the center position and preheat the oven to 400° F. Line muffin pans with 16 paper liners.

Equipment you will use

Oven

In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Form a well in the center and set aside.

Ingredients you will need

Baking Soda

Poppy Seeds

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

In medium bowl, whisk together the yogurt, butter, vanilla, zest, lemon extract, and lemon juice until thoroughly combined.

Ingredients you will need

Lemon Extract

Lemon Juice

Vanilla

Butter

Yogurt

Equipment you will use

Whisk

Bowl

Pour the liquid ingredients into the well and stir to blend until batter is moistened. Fold in the eggs. Divide the batter evenly among the muffins cups.

Ingredients you will need

Egg

Bake for 15 to 18 minutes, or until the tops are golden and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for a couple of minutes then transfer the muffins to a wire rack to cool completely. Once completely cooled, store leftovers in an airtight container for up to 2 days.

Equipment you will use

Wire Rack