Remember on Wednesday how I promised a yummy brunch item to finish off your Mother’s Day meal?

Well, here it is. I bring you Poppyseed Lemonade Mini Muffins….my official new favorite! I’m sure you don’t believe me since I just brought you roasted banana muffins only two weeks ago and claimed they were totally heavenly.

Well, they are but so are these. We kind of have a muffin obsession around here.

Muffins are my breakfast of champions and lemon poppyseed have always been one of my top choices. But these little guys have a secret ingredient that puts them over the top, lemonade concentrate. It adds more zip than an ordinary lemon poppyseed muffin and creates a super moist end result. Plus, who doesn’t love a sugary glaze?

Poppyseed Lemonade Mini Muffins

2016-03-20 02:13:06

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Ingredients

1. 2 cups all-purpose flour
2. 9 tablespoons sugar, divided
3. 4 teaspoons poppy seeds
4. 3 teaspoons baking powder
5. 1/2 teaspoon salt
6. 3/4 cup thawed lemonade concentrate, divided
7. 1/2 cup milk
8. 1/3 cup butter, melted
9. 1 egg

Instructions

1. In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes for full size muffins or 8-12 minutes for mini muffins or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture.

Adapted from Cupcakes! Muffins & More (Taste of Home)

Adapted from Cupcakes! Muffins & More (Taste of Home)

Meg's Everyday Indulgence http://52.202.166.28/