- 12
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons powdered sugar
- 1 1/2 tablespoons grated lemon rind
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup nonfat buttermilk
- 1/2 cup honey
- 3 tablespoons light butter, melted
- 1 large egg, lightly beaten
- 2 tablespoons powdered sugar
- 2 tablespoons honey
- 2 teaspoons fresh lemon juice
Preparation
Step 1
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl, and make a well in center of mixture.
3. Combine buttermilk, 1/2 cup honey, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray.
4. Bake at 375° for 19 minutes or until muffins spring back when touched lightly in center.
5. Combine 2 tablespoons powdered sugar, 2 tablespoons honey, and lemon juice in a small bowl. Brush over tops of muffins. Place on a wire rack.
These are very good! Makes you think of spring, as they are light and refreshing. The glaze is brushed on, rather than drizzled, which leaves the muffins with a shiny top, giving a nice presentation. The fresh taste is reminiscent of a lemon cake. My muffins were done at 15 minutes, so keep an eye on the time. The only change I made was to use light butter instead of regular.