LEMON POPPY SEED MUFFINS

By Silvermama

Can be frozen individually; bring to room temp.

Ingredients

• 2 cups all purpose flour
• 2 tbs confectioner’s sugar
• 1 1/2 tbs grated lemon peel
• 1 tbs poppy seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk (low-fat)
• 1/2 cup honey
• 3 tbs butter, melted
• 1 large egg, lightly beaten
• 2 tbs confectioner’s sugar
• 2 tbs honey
• 2 tsp fresh lemon juice

Preparation

Step 1

Heat oven to 375.

Lightly flour into dry measuring cups and level w/knife. Combine flour and next 6 ingredients (thru salt) in large bowl and make well in center. Combine buttermilk, ½ cup honey, butter and egg; stir well w/whisk. Add to flour mixture, stirring just until moist.

Spoon batter into muffin cups coated w/cooking spray. Bake for 19 min.

Combine other 2 tbs confections’s sugar, 2 tbs honey and lemon juice in small bowl. Brush glaze over tops of muffins.