Tuesday, January 15, 2008

Lemon Yogurt-Poppy Seed Muffins (lighter recipe)

Lemon Yogurt-Poppy Seed Muffins (lighter recipe)
by: Betty Crocker

Prep Time:10 min
Start to Finish:30 min
Makes:12 muffins

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.

***These come out a little bit more like fluffy biscuits, rather than muffins***

Nutrition Information

1 Serving: Calories 150 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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