Lemon Poppy Seed Muffins

I have been meaning to post these muffins for over a week but as usual life got in the way and I have only now remembered to do it.  I assure you that they are worth the wait though 🙂

These muffins feel dense when you bake them but they are deliciously moist and quite light to eat.  To make them even more of a special treat you need to top them with cream cheese frosting.  I know that this removes them from the “sugar free” list but they go from being nice to absolutely delicious.  As you can tell from the photo we couldn’t even wait to take a decent picture 🙂

Ingredients;

• 1 and 1/3 cups Plain Flour
• 2/3 teaspoon Baking Powder
• 1 tablespoons Poppy Seeds
• Pinch Salt
• 3 tablespoons melted Butter
• 1/2 cup Maple Syrup
• 2 Eggs
• 1 teaspoon Vanilla
• Zest of 2 small Lemons
• 1 and 1/2 tablespoons Lemon Juice
• 3/4 cup greek yogurt (I use low fat)
• 2 tablespoons Milk

The recipe is pretty simple.

Step 1 – combine dry ingredients in a bowl.

Step 2 – add combined wet ingredients to dry.

Mix until combined.  Spoon mixture into lined muffin tins and bake in a 190 degree oven for 15 minutes.  Once cooled completely combine 4 tablespoons of cream cheese with 1-2 cups of icing sugar.  Whisk until light and fluffy.  Depending on the temperature of the day you may need more or less icing sugar.  Just keep adding until you reach the desired consistency.

Enjoy 🙂