Lemon Poppy Seed Muffins

 

Ingredients

 

Makes 12 jumbo muffins

• 3 cups all-purpose flour

• 1 cup sugar

• 3 tablespoons poppy seeds

• 1 tablespoon grated lemon peel

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 container (16 ounces) plain low-fat yogurt

• 1/2 cup fresh lemon juice

• 2 eggs, beaten

• 1/4 cup vegetable oil

• 1 1/2 teaspoons vanilla

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Method:

1. Preheat oven to 400°F. Grease 12 (3 1/2­inch) large muffin cups; set aside.

2. Combine flour, sugar, poppy seeds, lemon peel, baking powder, baking soda and salt in large bowl.

3. Combine yogurt, lemon juice, eggs, oil and vanilla in small bowl until well blended.

4. Stir into flour mixture just until moistened. Spoon into prepared muffin cups, filling two-thirds full.

5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 5 minutes.

6. Remove from pans. Cool on wire racks 10 minutes. Serve warm or cool completely.