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
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!