Lemon-Almond Muffins with Lemon Drizzle

BY: Marie Simmons
2


Tender and light, these muffins have it all: zesty citrus flavor, crunchy almond topping and sweet lemon icing.

MUFFINS
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup plain low-fat yogurt
1/2 cup canola oil
1 tablespoon grated lemon peel
1 egg
1 teaspoon almond extract
1/2 cup sliced almonds

GLAZE
1 cup powdered sugar
1 1/2 to 3 tablespoons lemon juice

1 Heat oven to 400°F. Spray 12 muffin cups with cooking spray. Whisk flour, sugar, baking powder and baking soda in large bowl.

2 Whisk yogurt, oil, lemon peel, egg and almond extract in medium bowl until blended. Fold into flour mixture just until blended. Spoon into muffin cups; sprinkle with almonds, pressing slightly to adhere.

3 Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; place on wire rack.

4 Meanwhile, whisk powdered sugar and 1 1/2 tablespoons of the lemon juice in small bowl until smooth, adding additional lemon juice 1 teaspoon at a time if necessary for desired consistency. Drizzle over warm muffins. (Glaze will set when muffins are cool.) Serve warm, or cool completely.

12 muffins

PER MUFFIN: 270 calories, 12 g total fat (1 g saturated fat), 4.5 g protein, 37 g carbohydrate, 20 mg cholesterol, 155 mg sodium, 1 g fiber