Pssst...It's low fat

Ok, let me just say I was not looking for a low fat recipe, it just happened! I swear!

These are great muffins plus you really cant tell they're low on fat. They smell lemony and are surprisingly moist....I don't know how low on fat they are if you eat three of them at once (like I did), but hey- don't we all try to make excuses to eat stuff we know we're not supposed to? So I think low fat lemon&poppy seed muffins are a damn good way to do so.

Just saying 'low fat' makes me feel better already!

This recipe calls for Greek yogurt (aka Labane), I highly recommend using it and not regular yogurt. Labane has a much creamier texture to it and is slightly sour.

Lemon Poppy Seed Muffins:

For the muffins:
2/3 cup sugar
zest and juice of 2 small lemons
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non fat Greek yogurt
2 large eggs
2 teaspoons vanilla extract
1/2 cup canola oil
2 tablespoons poppy seeds

For the glaze:*
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

*I passed on it cause the muffins were tasty, sweet and moist even without it.

Center a rack in the oven and preheat oven to 200*. Prepare your muffin pan or whatever muffin cooking apparatus you will be using, and place on a baking sheet.

In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon. Whisk in the flour, baking powder, baking soda, and salt.

In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, and canola oil until well blended.

Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix. Stir in the poppy seeds. Divide the batter evenly in 12 muffin cups.

Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.

To make the glaze, whisk together the confectioners’ sugar with 1 1/2 tablespoons of lemon juice. Add more lemon juice as needed to get it to the consistency so you can drizzle the glaze over the muffins.