TWD-Lemon Poppyseed Mini Muffins

I'm halfway through my month without butter and we are doing great. I haven't used it yet, although there have been a few times that I really wanted to!
I knew these Lemon Poppyseed Muffins Betsy picked for Tuesday's with Dorie today would be an easy recipe to modify and they turned out really yummy. You can go get the original recipe at A Cup of Sweetness where Betsy has it posted.

I used white wheat flour, nonfat Greek yogurt, low-fat buttermilk, and a little canola oil to keep these muffins nice and moist. I only made 1/2 of the recipe since I was making mini muffins and I got 24 of them.

These muffins were really good. Nice and lemon-y. Definitely a success. I love mini muffins because they are just the right size for a 2-bite snack.

Go see the other muffins and variations at TWD!

Lemon Poppy Seed Muffins adapted from Baking: From My Home to Yours, by Dorie Greenspan
makes 24 mini muffins

1/3 cup sugar
grated zest and juice of 1/2 lemon
1 cup white wheat flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup +1 Tablespoon nonfat greek yogurt
1 large egg
1/2 teaspoon pure vanilla extract
1/4 cup low-fat buttermilk
1 1/2 Tablespoons canola oil
1 Tablespoon poppy seeds

Icing
1/2 cup confectioners' sugar, sifted
1-2 Tablespoons fresh lemon juice

Preheat to 400 F. Spray your muffin pan with nonstick cooking spray or line the cups with paper liners.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the nonfat greek yogurt, buttermilk, canola oil, lemon juice and vanilla extract together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to combine. Do not overmix the batter - a few lumps are ok. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 9 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing the muffins and let them cool completely on the rack before icing.

To Make the Icing: Put the confectioners' sugar in a small bowl and add about 1 Tablespoon of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle lines of icing over the tops of the muffins.