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Lemon Poppyseed Muffins

kept bytihleigh

Adapted from Baking by Dorie Greenspan by Sara at


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 poppyseeds

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



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