Ingredients
23 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
14 teaspoon baking soda
14 teaspoon salt
34 cup non fat Greek yogurt
2 large eggs
2 teaspoons vanilla extract
12 cup canola oil
2 tablespoons poppy seeds
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Center a rack in the oven and preheat oven to 400F Prepare your muffin pan or whatever muffin cooking apparatus you will be using, and place on a baking sheet. In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon. Whisk in the flour, baking powder, baking soda, and salt. In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, and canola oil until well blended. Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix. Stir in the poppy seeds. Divide the batter evenly in 12 muffin cups, I like to use an ice cream scoop to measure this out. Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature. To make the glaze, whisk together the confectioners sugar with 1 1/2 tablespoons of lemon juice. Add more lemon juice as needed to get it to the consistency so you can drizzle the glaze over the muffins.