Lemon-Poppy Seed Muffins

Name: Lemon-Poppy Seed Muffins
Yield: Makes 12 muffins
Ingredients: 3 cups (15 ounces/425 grams), all-purpose flour; 1 cup (7 ounces/198 grams), sugar; 3 tablespoons, poppy seeds; 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 1 1/2 cups, plain low-fat yogurt; 2 large, eggs; 1 1/2 tablespoons, grated lemon zest; 8 tablespoons, unsalted butter, melted and cooled; 1/4 cup (1¾ ounces/50 grams), sugar; 1/4 cup, lemon juice (2 lemons)

Desserts or Baked Goods
Breakfast & Brunch

Appears in Cook's Country April/May 2012

Stirring poppy seeds and lemon zest into muffin batter fell short, so we rethought a few things.

SERVES Makes 12 muffins

TIME 1¼ hours

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