Recipes Discovered – Recipes

View my experience with this recipe.

Ingredients:

• 4 tablespoons unsalted butter, softened
  
• 1 cup cake flour
• 1/2 cup all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 3 tablespoons poppy seeds
  
• 1 large egg
  
• 1/2 cup sugar
  
• 3/4 cup plain low-fat yogurt
  
• 1/4 cup fresh lemon juice
  
• 2 teaspoons finely grated lemon zest
  
• 1 teaspoon vanilla extract

Lemon Glaze:

• 1/4 cup plus 2 tablespoons powdered sugar
  
• 2 tablespoons fresh lemon juice, strained
  
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray.
In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins.

Bake until the muffins are set and golden brown and a tester comes out clean, 10 to 12 minutes. While muffin are baking, combine all ingredients for the Lemon Glaze in a small bowl and wisk to combine. Remove muffins from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze.

Makes 2 dozen mini muffins.

Substitutions:

I used all-purpose flour instead of the cake flour (1 cup minus 2 tablespoons of all-purpose for 1 cup of cake flour is the basic substitution). Instead of the 1/2 cup of all purpose flour the recipe called for, I used a 1/2 cup of whole wheat flour.

Recipe courtesy of Emeril Lagasse