Whole-Wheat Lemon Poppyseed Muffins

Adapted from annies-eats.com
 

Well, half whole-wheat, anyway.  I wanted to make these a little healthier so I substituted whole wheat flour for half of the flour the original recipe called for.  They turned out quite well.  My husband, who earlier proclaimed "I don't like anything lemon", had no problem eating two of these right after they were made.

I recommend letting the muffins cool completely before glazing them.  Although the recipe states it yields 12 muffins, mine made 15.  

Ingredients

2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat flour)

2 tbsp. poppy seeds

½ tsp. salt

1 ¼ tsp. baking powder

¼ tsp. baking soda

½ cup (1 stick) butter, softened

1 cup sugar

2 eggs

Zest of one lemon

1 cup plain or vanilla yogurt (avoid non-fat)

1 tsp. vanilla extract

For glaze:

½ cup powdered sugar

1-2 tbsp. fresh lemon juice

Directions

Preheat oven to 350°. Line a 12-cup muffin pan with paper liners or spray with a nonstick vegetable spray. Set aside.

In a small bowl, stir together flour, poppy seeds, salt, baking powder, and baking soda. Set aside.

Cream the butter and sugar with an electric mixer. Beat in eggs, one at a time, beating well after each addition. Beat in the lemon zest, yogurt and vanilla and beat until well blended. Stir in the flour mixture until just moistened. Do not over mix.

Spoon the batter into the prepared muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool for 5 minutes before removing from the pan and glazing.

Glaze: While muffins are baking, stir together the powdered sugar and lemon juice. The mixture should be runny. Once the muffins are removed from the oven, wait five minutes and then drizzle the glaze over the muffins with a spoon.

yield: 12 muffins