Yes, you can bake tender, tasty muffins without loads of butter! And you'll enjoy them even more knowing they're a heart-smart treat for everyone. For attractive presentation, nestle each baked muffin inside a second decorative muffin liner.
1 cup (140g) plain flour
1 teaspoon baking powder
1/4 teaspoon bicarb soda
2 tablespoons margarine
1 tablespoon extra-light olive oil
1/2 cup (100g) white sugar
1 large egg
1 large egg white
2 teaspoons grated lemon zest
1/2 cup (125ml) buttermilk
2 tablespoons poppy seeds
FOR THE LEMON GLAZE
1/3 cup (45g) icing sugar
2 teaspoons lemon juice
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Directions Preparation:15min › Cook:20min › Extra time:5min › Ready in:40min
Preheat the oven to 180 degrees C. Line a 12-hole American-style muffin tray with muffin cases.
Stir together the flour, baking powder and bicarb soda in a large bowl until well combined.
Beat the spread and oil together in a large bowl until combined. Beat in the white sugar until light and creamy. Add the whole egg and then the egg white, beating well after each addition. Lastly, beat in the lemon zest.
Alternately fold the flour mixture and buttermilk into the egg mixture, beginning and ending with the flour mixture. Stir in the poppy seeds. Spoon the batter into the muffin holes.
Bake the muffins for about 20 minutes or until golden brown and a toothpick inserted in the centre of a muffin comes out clean. Remove from the muffin tray to cool on a wire rack.
To make the glaze, combine the icing sugar and lemon juice in a small bowl, stirring until smooth. Drizzle or spread the lemon glaze over the cooled muffins.
Some more ideas…
ORANGE POPPY SEED MUFFINS
For an orange flavour rather than a lemon one, replace the lemon zest with orange zest and make the icing with orange juice instead of lemon.
• Freeze the muffins individually, wrapped in plastic wrap, and pull them out when you want a sweet snack. They will last for 1–2 months.