Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Spray mini muffin tins with vegetable spray. Set aside. In a medium bowl, whisk
All-Purpose Flour (250 g)
,
Granulated Sugar (100 g)
,
Baking Powder (10 g)
,
Salt (9 g)
, and
Poppy Seeds (9 g)
.
Step 2
In a large bowl, whisk together the
Milk (240 mL)
,
Canola Oil (60 mL)
,
Eggs (2)
,
Lemon Extract (5 mL)
, zest and juice from
Meyer Lemons (2)
.
Step 3
Add the dry ingredients to the wet ingredients and stir just until combined.
Step 4
Spoon the batter into the muffin cups and bake for 11-13 minutes, or until golden brown on top.
Step 5
Remove from oven and and let cool for 5 minutes before turning the muffins out onto a wire cooling rack.
Step 6
Meanwhile, stir together the
Powdered Confectioners Sugar (220 g)
and
Milk (30 mL)
until smooth. Make sure the muffins are room temperature, then drizzle them with the glaze. Serve and enjoy!
