These asparagus stalks are covered in a straightforward sauce and work great with any meal. A mixture of butter, soy sauce, and balsamic vinegar is used to dress freshly baked asparagus after it has become tender.
| Prep Time: | 13 mins |
| Cook Time: | 17 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ⅓ cup milk
- ¼ cup vegetable oil
- ⅔ cup nonfat lemon yogurt
- 1 egg
- 1 ¾ cups all-purpose flour
- ¼ cup white sugar
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- ¼ teaspoon lemon extract
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup confectioners’ sugar
- 2 ½ teaspoons lemon juice
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
- Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
- Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
- To Make Glaze: Stir the confectioners’ sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 270 mg |
| Sugars | 12 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! I reduced the poppyseeds by half because I knew my kids would want a more yellow and less black appearance. I recommend doubling the lemon extract if you pls to omit the glaze. I did not include the glaze because we are watching sugar intake. These still taste awesome. I will definitely be making these again.
Not very sweet, even though I added a bit more sugar. Added almond extract and slivered almonds on top while baking. Would not make again.
I loved these muffins! I will make these again for sure.
The mix did not look correct so we only baked half at first. We tried to save it by adding more milk but to no avail. There is no salvaging this recipe.
I used a whole cup of greek lemon yogurt. I also used 2 tablespoons lemon juice for the glaze. Next time I will add lemon juice to the actual muffins. Good recipe!
they were doughy – would not make them again.
I thought this recipe came out well. I wasn’t shy on the lemon yogurt and lemon zest. Oh, and the glaze either. I left out the poppy seeds.
Before I start I need to let you know, I did 50% wheat flour and 50% white. They surprisingly turned out very well. They got to be nice big muffins and decent flavor, great texture. I think they could have been more lemony however, I think it is because of the wheat flour they weren’t very lemony. The frosting was a great add!
I took advice from some of the reviews and doubled up on the zest and lemon extract. I also added extra lemon yogurt and still found these lacked a lemon taste. The muffin is alright, kind of dense, but lacking in flavor for me. I may try again, but would add even more zest and up to 1/3 cup lemon juice. Believe me, the batter is thick enough it would cause no problems.
These were ok. They were not sweet enough or lemony enough for my tastes. The kids ate them and liked them but I didn’t really. Only good when they were hot.
These are wonderful, light, fluffy, and delicious muffins with the following changes! 1) use 1and1/4 cup buttermilk or kefir instead of milk and lemon yogurt, 2) increase sugar to 1/2 cup to compensate for less sugar in buttermilk, 3) increase baking soda to 3/4 tsp and decrease baking powder to 1tsp, 4) most times i omit the glaze, and these make a great morning muffin, not just a dessert
Delicious! I took the advice of past reviews and used 1/3 cup oil instead of 1/4 cup, and used a whole cup of lemon yogurt instead of 2/3 cup the recipe calls for. I also used lemon juice rather then lemon extract and added more zest. I used the juice and zest of 1 1/2 lemons. I also added 1 tsp vanilla extract. I might add more sugar next time because I prefer my muffins on the sweeter side, but even without the extra sugar they came out moist and delicious!
Very good, but I would use more lemon flavor next time….more zest or extract. I also added a drop or two of yellow food coloring to give them more “lemon” color.
Really good. I only put glaze on half at first, but they weren’t sweet enough so I added it later.
Definitely needs the icing! These were great!
bland and dry. Not enough lemon flavor.
Just made these and they turned out wonderful. I think next time I’ll use a little more lemon, but these were moist and tastey! Glaze is a must for the finishing touch!
1) Tried to make them eggless, more baking soda 2) Had no lemon yogurt, used 1/2 fat sour cream and cheap lemon flavor 3) No, lemon zest either 4) Had only a little bit of poppy seeds left, a sprinkle Gave this 4 stars because obviously messed this recipe a bit. And me and my eggless eating mother still thought they were good. Can only imagine if I had the proper lemon-iness and poppy seed amount.
Did not have lemon extract, used 1 T. lemon juice, added a Tblsp or two extra of yogurt. Only used 2 T. of poppyseeds. Everyone enjoyed them.
Pretty good, but they did come out a little on the dry side. I will follow some of the suggestions next time to add more yogurt and oil. It would definitely help.
These are good, but not great. I tripled the lemon extract and poked holes in the muffins with a toothpick before glazing, but I still thought they were missing something. I can’t really pinpoint what it is, because with all that lemon from the extract, the zest and the yogurt, you’d think it would be plenty! The only thing I could think of is maybe adding more sugar. I do like muffins on the sweeter side, so maybe that’s what’s missing for me. Otherwise, they have a nice texture and just the right amount of poppy seeds.