|
| 1/3 | cup milk |
| 1/4 | cup vegetable oil |
| 1 | container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt |
| 1 | egg |
| 1 3/4 | cups Gold Medal® all-purpose flour |
| 1/4 | cup granulated sugar |
| 2 | tablespoons poppy seed |
| 1 | tablespoon grated lemon peel |
| 2 1/2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
|
| 1/2 | cup powdered sugar |
| 2 | to 3 teaspoons lemon juice |
| 1. | Heat oven to 400ºF. 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. |
| 2. | 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. |
|
| One lemon will do the trick! You'll get about 3 tablespoons juice and 1 tablespoon grated peel from one medium lemon. |
|
| For the moistest muffins, be sure to thoroughly combine the milk, oil, yogurt and egg before adding the dry ingredients. Once dry ingredients are added, you want to mix the batter as little as possible. |
Nutrition Information:
180 ( 50); 6g ( 1g, 0g); 20mg; 270mg; 27g ( 0g, 12g); 4g 2%; 0%; 10%; 6% 1 ; 1 ; 0 ; 1 2
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |