Tuesday, January 16, 2007

Lemon Yogurt-Poppy Seed Muffins

Lemon Yogurt-Poppy Seed Muffins (lighter recipe)
For warm, fresh-from-the-oven muffins on busy mornings, mix the wet and dry ingredients separately the night before. In the morning, you just need to combine the wet and dry ingredients, bake, glaze and enjoy!

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

1/3cup fat-free (skim) milk
1/4cup unsweetened applesauce
2tablespoons vegetable oil
1container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1/4cup fat-free egg product or 1 egg
1 3/4cups Gold Medal® all-purpose flour
1/4cup granulated sugar
2tablespoons poppy seed
1tablespoon grated lemon peel
2 1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1/2cup powdered sugar
2to 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.

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

Source: Betty Crocker

No comments: