Friday, May 20, 2016

Lemon Glazed Almond Poppyseed Muffins

I randomly made the muffins one Saturday morning.  I had a lemon that was going to be wasted and we thought muffins sounded good so I did some pinterest research and stumbled across this recipe from Something Swanky then adapted it slightly and they were great.

1/2 cup sugar
1 large egg
3/4 cup milk
1/4 cup vegetable oil
1 tsp almond extract
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp poppyseeds

2 tbsp melted butter
1 cup powdered sugar
juice from half a lemon

Heat oven to 400.  Line a muffin tin with muffin liners or spray liberally. Whisk together the egg, sugar, vegetable oil and almond extract.  In a separate bowl combine the flour, salt, baking powder and poppyseeds. Mix the dry ingredients into the wet until just combined.  Fill the muffin tins 3/4 of the way full with batter. Bake for 5 minutes then reduce the temperature to 350 and bake for another 15 minutes. Carefully remove from pan and let cool for 10 minutes.   In a bowl whisk together the melted butter, powdered sugar and lemon juice. Add more lemon juice or powdered sugar to get the consistency the way you want it.  Dip the muffins into the glaze and serve.

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