Lemon-Almond Muffins with Lemon Drizzle
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup plain low-fat yogurt
1/2 cup canola oil
1 tablespoon grated lemon peel
1 teaspoon almond extract
1/2 cup sliced almonds
1 cup powdered sugar
1 1/2 to 3 tablespoons lemon juice
- Heat oven to 400°F. Spray 12 muffin cups with cooking spray. Whisk flour, sugar, baking powder and baking soda in large bowl.
- Whisk yogurt, oil, lemon peel, egg and almond extract in medium bowl until blended. Fold into flour mixture just until blended. Spoon into muffin cups; sprinkle with almonds, pressing slightly to adhere.
- Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; place on wire rack.
- Meanwhile, whisk powdered sugar and 1 1/2 tablespoons of the lemon juice in small bowl until smooth, adding additional lemon juice 1 teaspoon at a time if necessary for desired consistency. Drizzle over warm muffins. (Glaze will set when muffins are cool.) Serve warm, or cool completely.