Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup (80 ml ) milk
- ¼ cup (60 ml) vegetable oil
- ⅔ cup (160 ml) nonfat lemon yogurt
- 1 egg
- 1 ¾ cups (300 g ) all-purpose flour
- ¼ cup (60 g) white granulated sugar
- 2 tbsp poppy seeds
- 1 tbsp lemon zest
- ¼ tsp lemon extract
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120 g) confectioners' sugar
- 2 ½ tsp lemon juice
Directions
Preheat the oven to 400°F (200°C).
Grease a 12-cup muffin tin with cold butter.
Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.
In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.
Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter.
Divide the batter between the muffin cups.
Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean.
While muffins are baking, prepare the glaze : Stir confectioners' sugar with the lemon juice until smooth.
Drizzle muffins with glaze.
Let cool on rack for 10 minutes and remove from muffin tin.