Saturday, November 5, 2011

self-glazing almond poppyseed muffins

1/2 cup sugar
1/3 cup canola oil
1 egg
3/4 teaspoon almond extract
4 oz vanilla yogurt
1/4 cup milk
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons poppy seed

1 T butter, melted
1/4 cup powdered sugar

Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).
In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in yogurt and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Brush with melted butter and sift powdered sugar on top.
Remove from pan to wire rack. Serve warm or cool.
Makes 12 muffins