Lemon Poppy Zucchini Muffins with Lemon Glaze.
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Composition - Lemon Poppy Zucchini Muffins with Lemon Glaze:
- Need - Muffins.
- You need 1 3/4 cup of all purpose flour.
- You need 1/2 cup for sugar.
- Require 1 tsp baking powder.
- Give 1/2 tsp salt.
- You need 2 tbsp - poppy seeds.
- You need 1 cup - finely grated zucchini.
- Require 1 egg.
- Prepare 3/4 cup of buttermilk.
- Need 1/3 cup of vegetable oil.
- Give 1 zest of one lemon.
- Require for Lemon Glaze.
- Provide 1 cup - Confectioners sugar.
- Provide 1 for juice from one lemon, about 5-7 teaspoons.
Lemon Poppy Zucchini Muffins with Lemon Glaze steps:
- Preheat oven to 350°F..
- Prepare muffin tins by greasing with shortening, spraying with cooking spray, or using paper muffin cup liners..
- In medium bowl combine flour, sugar, baking powder, salt and poppy seeds. Set aside..
- In another bowl combine zucchini, egg, buttermilk, oil and zest of lemon..
- Pour wet ingredients into dry and mix to combine. Do not over mix. It will be lumpy and thick..
- Divide evenly into muffin tins. I usually get about 12 muffins with a tiny bit of batter leftover..
- Bake for 18 to minutes or until a toothpick comes out clean when stuck in the middle..
- Remove muffins to wire rack to begin to cool..
- Prepare lemon glaze by adding enough lemon juice into confectioners sugar until you get a thick glaze consistency..
- I usually add between 5-7 tsps. Add one teaspoon at a time because it's easy to add too much and then your glaze will be too thin..
- Dip the tops of the muffins into the glaze and put back on wire rack to finish cooling..
- These are dense, moist muffins that without the glaze are not too sweet. I usually leave a few unglazed and eat them for breakfast with a bit of butter on them..
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