Lemon Poppy Seed Buttermilk Mini Muffins

Makes 30 mini muffins using the 30mm cookie scoop Requires the mini muffin pan Calories: 64 per muffin Weight Watchers Points: 2 per muffin

Photo by Carol M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

mini muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Ingredients

  • Ingredients:

  • 4

    tablespoons butter, melted

  • 1

    cup cake flour

  • 1/2

    cup all-purpose flour

  • 1/2

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/2

    cup sugar

  • 3

    tablespoons poppy seeds

  • 1

    large egg

  • 3/4

    cup buttermilk*

  • 1/4

    cup lemon juice

  • 1

    teaspoon vanilla extract

  • Glaze:

  • 1/4

    cup powdered sugar plus

  • 2

    tablespoons powdered sugar

  • 2

    tablespoons lemon juice

  • 1/2

    teaspoon vanilla extract

  • 1/8

    teaspoon almond extract

  • or *use 1/4 cup Bulk Barn Buttermilk Powder and 3/4 cup water

Directions

%{color:red}Preheat the oven to 400 degrees.% Lightly grease the mini muffin pan. *%{color: royalblue}Making the Batter%* In a large bowl, sift together cake flour, all-purpose flour, baking powder, baking soda, salt and poppy seeds. In mixer bowl, combine egg and sugar and beat on high speed until light and fluffy, about 2 minutes. Reduce speed and add buttermilk, melted butter, lemon juice and vanilla, mix 30 seconds. Fold the wet ingredients into the dry ingredients, do not over mix. Using the 30mm cookie scoop, fill cups half way. *%{color: royalblue}Baking%* Bake until golden brown and toothpick comes out clean. *%{color: firebrick}Bake for about 15 minutes%* *%{color: royalblue}The Glaze%* Mix glaze ingredients with a whisk. Using a toothpick, poke holes in top of each muffin and brush with Lemon Glaze. Allow to cool for 10 minutes before moving to rack. Yield: 30 mini muffins

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