Ingredients
The following ingredients have 4 Servings
- ⅔ cup (5oz/142g) granulated sugar
- 1 large egg
- ½ cup (4oz/115g) plain yogurt
- ½ cup (4floz/115ml) vegetable oil
- ⅓ cup (2 ½ floz/71ml) whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest ((from about two lemons))
- 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
Instruction
- Preheat oven to 375°F (190°C). Place 9 muffin liners in a muffin tin. Set aside.
- In a mixing bowl, add the sugar, egg, yogurt, oil, milk, vanilla and lemon zest, and whisk until well combined.
- In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.
- Combine the wet and dry ingredients and mix until just combined. A few lumps are ok.
- Divide the batter evenly between the prepared muffin cups, filling almost to the top.
- Bake muffins on an upper-middle rack for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for ten minutes before removing muffins from the tin.
- These muffins are the most delicious the day they are made. Enjoy! Store leftovers in an airtight container at room temperature for 2 days
