Lemon Poppy Zucchini Muffins with Lemon Glaze
Lemon Poppy Zucchini Muffins with Lemon Glaze

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Ingredients Lemon Poppy Zucchini Muffins with Lemon Glaze:
  1. Prepare for Muffins
  2. You need 1 3/4 cup - all purpose flour
  3. Require 1/2 cup - sugar
  4. Provide 1 tsp for baking powder
  5. Take 1/2 tsp for salt
  6. Need 2 tbsp for poppy seeds
  7. Provide 1 cup finely grated zucchini
  8. You need 1 - egg
  9. Make ready 3/4 cup - buttermilk
  10. Provide 1/3 cup of vegetable oil
  11. Take 1 - zest of one lemon
  12. Give of Lemon Glaze
  13. Provide 1 cup of Confectioners sugar
  14. You need 1 of juice from one lemon, about 5-7 teaspoons
Lemon Poppy Zucchini Muffins with Lemon Glaze making:
  1. Preheat oven to 350°F.
  2. Prepare muffin tins by greasing with shortening, spraying with cooking spray, or using paper muffin cup liners.
  3. In medium bowl combine flour, sugar, baking powder, salt and poppy seeds. Set aside.
  4. In another bowl combine zucchini, egg, buttermilk, oil and zest of lemon.
  5. Pour wet ingredients into dry and mix to combine. Do not over mix. It will be lumpy and thick.
  6. Divide evenly into muffin tins. I usually get about 12 muffins with a tiny bit of batter leftover.
  7. Bake for 18 to minutes or until a toothpick comes out clean when stuck in the middle.
  8. Remove muffins to wire rack to begin to cool.
  9. Prepare lemon glaze by adding enough lemon juice into confectioners sugar until you get a thick glaze consistency.
  10. 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.
  11. Dip the tops of the muffins into the glaze and put back on wire rack to finish cooling.
  12. 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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