Lemon Poppy Seed Muffins II

Name: Lemon Poppy Seed Muffins II
Total time: 30
Yield: 12
Ingredients: 0.33333298563957 cup milk; 0.25 cup vegetable oil; 0.66666698455811 cup nonfat lemon yogurt; 1 egg; 1.75 cups all-purpose flour; 0.25 cup white sugar; 2 tablespoons poppy seeds; 1 tablespoon lemon zest; 0.25 teaspoon lemon extract; 2.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup confectioners' sugar; 2.5 teaspoons lemon juice

Recipe by Karen Gibson from allrecipes.com

30 Mins.

Ingredients

12 servings

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0.33333298563957 cup milk
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0.25 cup vegetable oil
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0.66666698455811 cup nonfat lemon yogurt
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1 egg
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1.75 cups all-purpose flour
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0.25 cup white sugar
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2 tablespoons poppy seeds

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1 tablespoon lemon zest
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0.25 teaspoon lemon extract
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2.5 teaspoons baking powder
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0.5 teaspoon baking soda
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0.5 teaspoon salt
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0.5 cup confectioners' sugar
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2.5 teaspoons lemon juice

Instructions

Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.