Recipe Image

Servings:

Glazed Lemon Poppyseed Mini Muffins

Just the idea of sliders, chicken drumettes, sweet and savory tartlets, or individual-sized quiche cups – conjures images of fun, festive times, right? The same goes for these Glazed Lemon Poppyseed Mini Muffins.

Total Time

27min

4.8

5 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

2 cups

All-Purpose Flour

•

1/2 cup

Granulated Sugar

•

1 Tbsp

Baking Powder

•

1 tsp

Salt

•

1 Tbsp

Poppy Seeds

•

4 Tbsp

Canola Oil

•

1 cup

Milk

•

Eggland's Best Classic Eggs

•

1 tsp

Lemon Extract

•

Meyer Lemons , zested, juiced

•

2 cups

Powdered Confectioners Sugar

•

2 Tbsp

Milk

or 2-3 Tablespoon Lemon Juice

Cooking Instructions

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 (2 cups) , Granulated Sugar (1/2 cup) , Baking Powder (1 Tbsp) , Salt (1 tsp) , and Poppy Seeds (1 Tbsp) .

In a large bowl, whisk together the Milk (1 cup) , Canola Oil (4 Tbsp) , Eggland's Best Classic Eggs (2) , Lemon Extract (1 tsp) , zest and juice from Meyer Lemons (2) .

Add the dry ingredients to the wet ingredients and stir just until combined.

Spoon the batter into the muffin cups and bake for 11-13 minutes, or until golden brown on top.

Remove from oven and and let cool for 5 minutes before turning the muffins out onto a wire cooling rack.

Meanwhile, stir together the Powdered Confectioners Sugar (2 cups) and Milk (2 Tbsp) until smooth. Make sure the muffins are room temperature, then drizzle them with the glaze. Serve and enjoy!

Nutrition Per Serving

CALORIES

257

FAT

6.5 g

PROTEIN

4.5 g

CARBS

46.1 g