March 17, 2014

Lemon Poppy Seed Muffins

Sometimes Sunday afternoons are meant for running weekend errands
that didn't get done on Saturday and some Sunday afternoons are
meant for doing laundry and cleaning and resting from Cooking Classes
and for me this weekend included sterilizing Bumpballs.
I also threw in a little baking this Sunday evening as well.

I made some Lemon Poppy Seed Muffins.
I decided to make the extra large muffins rather than
the mini or regular sized ones.
They turned out delicious and adding a little extra lemon glaze
on top was a great addition. Eating them warm was also a bonus!

2/3 cups sugar
2 lemons grated
juice 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoon salt
1.5 teaspoons of vanilla extract
2 tablespoons of poppy seeds
3/4 cup of plain yogurt
2 large eggs
8 tablespoons (1 stick)of unsalted butter (melted at room temperature)
bake on 400 degrees for about 20 minutes (until the toothpick comes out clean)

1 cup of confectioner's sugar
3 tablespoons of fresh lemon juice
mix together and drizzle on when the muffins are done and out of the oven
(I recommend  using the back of a small spoon while they are still warm)

Licking the glaze off my fingers Let's Cultivate Food