Almond-Poppy Seed Muffins

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  • 15 min prep time
  • 40 min total time
  • 14 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray.
  2. 2 In large bowl, mix flour, granulated sugar, poppy seed, baking powder and salt.
  3. 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. 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. 5 Meanwhile, in small bowl, mix all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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