Lemon Almond Poppyseed Muffin
These are incredibly easy to make and has just the right balance of lemon and almond flavor. If you don't like almond you can use vanilla extract instead.
Servings 18 muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon baking soda
- 1 cup sugar
- 1/2 cup unsalted butter soft
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon grated lemon peel
- 1 cup plain lowfat yogurt
- 1/4 cup sliced almonds toasted (optional)
Instructions
- Combine flour, poppy seed and baking soda; set aside.
- In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until fluffy.
- Beat in egg whites or eggs, almond and lemon peel.
- Add the (flour) mixture and yogurt alternately to the beaten mixture, beating after each addition until combined.
- Fill prepared muffin cups 2/3 full. Sprinkle with sliced almonds if desired.
- Bake at 375°F for 20 minutes or until golden.
Notes
Be sure to check the muffins at 5 minutes earlier, depending on how hot your oven gets. Test with a toothpick so that it comes out clean with just a few crumbs clinging to it.