Lemon Poppyseed Muffins Wsplenda Recipes

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Line muffin tins with 18 paper liners and set aside till needed.
• 2. In a medium bowl add cake flour, splenda granular, sugar, & softened butter. Mix on medium speed until mixture is crumbly.
• 3. In a separate bowl add the nonfat dry milk, baking powder, baking soda, & salt stir to blend. Then add to flour mixture, and blend till combined.
• 4. In a separate bowl add buttermilk, lemon juice, lemon zest,vanilla, lemon extract, and eggs, then whisk together till blended. add about 1/3 of liquid egg mixture to flour mixture, and beat at medium speed. Scrape down sides of bowl. Now reduce speed and add remaining liquid. Blend together. Then add poppy seeds, and stir to combine.
• 5. Pour batter into prepared muffin pans and bake for 15 to 20 minutes or until toothpick inserted into center of muffin comes out clean. Makes 18 muffins, add frosting if desired or serve plain.

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)
• Prepare the glaze: Whisk together confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
• While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
• Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
• In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
• Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
• Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
• Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.