Lemon PoppySeed Muffins
English Toffee Bread
Rhubarb Pecan Muffins
Tomato Herb Muffins
Banana Walnut Muffins
Cranberry Pumpkin Bread
Peanut Butter Muffins
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From Joan Hedman
- 1/2 Cup (1 stick) butter, melted
- 1 1/4 Cups full-fat plain yogurt
- 2 eggs
- 1 T grated lemon rind OR lemon extract
- 1/4 Cup Splenda
- 2 T DaVinci Sugar Free Vanilla or Lemon Syrup
- 1/3 Cup lemon juice
- 1/3 Cup Splenda
- 3 T water
Preheat the oven to 325°F. Spray a muffin tin with non-stick spray.
In a large mixing bowl, melt the butter, then stir in the lemon rind, Splenda, and DaVinci Sugar Free Vanilla Syrup;
stir to combine. Then add the yogurt and the 2 eggs and beat thoroughly.
In a separate bowl, combine the dry ingredients. Sift the dry ingredients into the wet ingredients, and stir quickly,
just to combine. Don't overwork this batter or your muffins will have tunnels.
Fill muffin tins about two-thirds full. Bake at 325°F for about 12 minutes or so, until tops are pebbly-looking and just starting
to brown. The tops should spring back when touched, and a toothpick inserted into the center of a muffin should come out clean.
Underbaking is worse than overbaking with these, so watch carefully. (These muffins are not as sensitive to getting dried
out because of the glaze.) Remove from the oven and place the pan on a cooling rack.
While the muffins are baking, combine the ingredients for the glaze in a large microwave-safe bowl, and microwave on high
power for 2 minutes. Stir well to be sure all the Splenda is dissolved.
When the muffins come out of the oven, poke each one two or three times with a fork, and drizzle 2 to 3 teaspoons of glaze over
Best warm, but still quite tasty at room temperature. They can be sticky from the glaze, but that is what makes them
so special. These freeze well and reheat just fine in the microwave.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN (MAKES 12 MUFFINS):
158 calories; 10 g fat; 5 g carbs; 1 g fiber; 11 g protein.