Recipe by Morton Salt
"Lemony muffins topped with lemon glaze and served warm with apricot flavored butter are guaranteed to start the day off right."
Watch video tips and tricks
1 1/2 cups
poppy seeds (See Tips)
Morton Lite Salt® Mixture
unsalted butter or margarine, melted
eggs, lightly beaten
unsalted butter or margarine (softened)
prepared apricot jam
I use the apricot butter on EVERYTHING... biscuits, pancakes, chicken fingers... MmmMmmMmm. The only thing I changed was the flour and sugar, substituted whole wheat bread flour and graham flour with a tablespoon of cornmeal for a crunch... and dark brown sugar rather than white. I also used soy milk rather than cow's... and added baking soda for more puffiness... and i only used one egg... and sea salt... and olive oil rather than butter... but other than that.. I didn't change a thing!!!!
The lemon poppy seed /apricot combo is great. xoxo
I expected the muffins to be lemony and sweet. This was not the case. Also, the glaze was too thick and I had to add lots of lemon juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Glazed Poppy Seed Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 119
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!