Lemon Poppy Seed Muffins with Lemon Glaze
12 muffins SERVINGS
Ingredients
- 300 ml or 1 1/4 cups all-purpose flour
- 150 ml or 2/3 cup granulated sugar
- 15 ml or 1 tbsp baking powder
- 2 ml or 1/2 tsp baking soda
- 1 ml or 1/4 tsp salt
- 500 ml or 2 cups All-Bran Original* cereal
- 300 ml or 1 1/4 cups 2% milk
- 1 egg (or 2 egg whites)
- 45 ml or 3 tbsp vegetable oil
- 30 ml or 2 tbsp poppy seeds
- 10 ml or 2 tsp grated lemon grind
- 15 ml or 1 tbsp lemon juice
- 125 ml or 1/2 cup icing sugar
- 12 ml or 2 1/2 tsp lemon juice
Directions
1. In medium bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened.
3. Stir in egg and oil; beat well. Stir in poppy seeds, lemon rind and juice. Add flour mixture, stirring only until combined.
4. Spoon batter into 12 large muffin tins, coated with non-stick cooking spray or lined with muffin papers.
5. Bake at 200°C (400°F) for about 20 minutes or until light brown and firm to the touch. Remove from pan. Drizzle Lemon Glaze (below) over tops while still warm.
Lemon Glaze: In small bowl, mix together icing sugar and lemon juice until smooth.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
