Lemon Poppy Seed Muffins with Almond Lemon Glaze

Lemon Poppy Seed Muffins with Almond Lemon Glaze

When life hands you lemons, I say make these delicious muffins inspired from a Cooking Light recipe I’ve loved for years and altered with a few tweeks.  It has a lot less fat than traditional muffins, but are still light and moist thanks to low-fat lemon yogurt.  I started using coconut oil in baked goods and it produces a wonderful texture not achieved with canola oil.  Plus I add a little extra almond extract to the glaze for an unexpected flavor hit.  Love it!  I use whole wheat pastry flour in all my baking and I don’t find it makes much difference in flavor or texture, and I love that it adds so much more fiber and whole grain goodness to baked goods.  Because let’s face it, baked goods aren’t necessarily on the list of the world’s most nutritious foods.

I don’t like to give up on my favorite carbohydrate-rich foods, especially when kids are around and when I’m working out especially hard.  That’s when the carbs, like these scrumptious muffins come in handy.  Look to carbs as your best source of energy.  They break down much faster and easier than protein and fat ever will and provide an efficient supply of ready-to-break down fuel.

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