Lemon Yogurt-Poppy Seed Muffins (lighter recipe)

 

1/3

cup fat-free (skim) milk

1/4

cup unsweetened applesauce

2

tablespoons vegetable oil

1

container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt

1/4

cup fat-free egg product or 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 muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just 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 glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.