Almond-Poppy Seed Muffins

Serve these warm muffins baked till golden brown and drizzled with almond glaze – a delightful treat!

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Servings 12

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ingredients 14
Prep Time 15 min
Total Time 40 min

Ingredients

Muffins

1 1/2: cups all-purpose flour

1/2: cup granulated sugar

1: tablespoon poppy seed

1: teaspoon baking powder

1/4: teaspoon salt

1/3: cup reduced-fat sour cream

1/3: cup applesauce

3: tablespoons vegetable oil

1/2: teaspoon almond extract

1: egg

1: egg white

Glaze

1/4: cup powdered sugar

1/8: teaspoon almond extract

1: to 1 1/2 teaspoons fat-free (skim) milk

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Directions

1 Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray.
2 In large bowl, mix flour, granulated sugar, poppy seed, baking powder and salt.
3 In medium bowl, beat sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
4 Bake 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.
5 Meanwhile, in small bowl, mix all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Serve warm.