save time in the morning, you can
prepare the flour mixtur in a large bowl
the night before, then leave it covered on
the counter.
2 up all-purpo e flour
2 tablespoon po dered sugar
1 1/2 tablespoons grat d lemon rind
1 tablespoon poppy eed
2 teaspoon baking powder
“/2 teaspoon baking oda
¼ t aspo n alt
% cup 1 w-fat buttermilk
1/2 cup honey
3 tablespoons butter, melted
large egg, lightly beaten
Cooking spray
2 tablespoons powdered sugar
2 tablespoons honey
2 teaspoons fresh lemon juice
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring
cups, and level with a knife. Combine
flour and next 6 ingredients (flour
through salt) in a large bowl, and make a
well in center of mixture. Combine buttermilk,
½ cup honey, butter, and egg;
stir well with a whisk. Add to flour mixture,
stirring just until moist.
3. Spoon the batter into 12 muffin cups
coated with cooking spray. Bake at 375 °
for 19 minutes or until muffins spring
back when touched lightly in center.
4. Combine 2 tablespoons powdered
sugar, 2 tablespoons honey, and lemon
juice in a small bowl. Brush glaze over
tops of muffins. Place on a wire rack.
Yield: 1 dozen (serving size: 1 muffin).
CALORIES 184 (21 % from fat); FAT 4.2g (sat 2.2g, mono 1.1g, poly
O.5g); PROTEIN 3.5g; CARB 34.3g; FIBER O.6g; CHOL 26mg; IRON
1.3mg; SODIUM 227mg; CALC 83mg
208 COOKING LIGHT