Lemon Poppy Seed Muffins

• FOR THE MUFFINS:
• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/3 cups Sugar
• 1/4 cups Butter, Melted
• 1/2 cups Egg Substitute Or Swap 2 Large Eggs For The 1/2 Cup Of Egg Substitute
• 1 whole Lemon, Juiced And Zested
• 3/4 cups Greek Yogurt, Plain
• 1 teaspoon Pure Vanilla Extract
• 1/3 cups Unsweetened Coconut Milk (from Carton) Or Non-fat Milk
• 2 Tablespoons Poppy Seeds
• FOR THE ICING:
• 3 Tablespoons Powdered Sugar
• 1 Tablespoon Lemon Juice

1. Preheat oven to 350 F. Spray a 12-count muffin tin with cooking spray. Since there is not much fat in the muffins, I don't recommend using liners. The recipe may make up to 15 muffins so you may need another pan.
2. In a medium bowl, add flour, baking powder, baking soda and salt; set aside.
3. In a large bowl add sugar and butter; mix until combined. Stir in eggs and mix until combined. Stir in lemon zest, lemon juice, Greek yogurt and vanilla extract. Mix until combined. Add coconut milk and poppy seeds; mix until combined. Stir in flour mixture just until combined (do not over mix).
4. Evenly divide batter into prepared muffin tin (I filled my muffin tin to the top; if you fill them 3/4 full you will get about 14-15 muffins). Bake in the heated oven for 15 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, muffins are done. Remove pan from oven. Let muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack.
5. For the glaze: In a small bowl add powdered sugar and lemon juice; mix until combined and drizzle over cooled muffins.

muffins, allpurpose, baking powder, ubc, ubc, sugar, ubc, egg substitute, lemon, greek yogurt, vanilla, coconut milk, poppy seeds, powdered sugar, lemon juice

Taken from tastykitchen.com/recipes/breads/lemon-poppy-seed-muffins-5/ (may not work)