International Other recipe from the Wikibooks Cookbook.
⅓ cup (80 ml) milk ¼ cup (60 ml) vegetable oil ⅔ cup (160 ml) nonfat lemon yogurt 1 egg 1 ¾ cups (300 g) all-purpose flour ¼ cup (60 g) white granulated sugar 2 tbsp poppy seeds 1 tbsp lemon zest ¼ tsp lemon extract 2½ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup (120 g) confectioners' sugar 2 ½ tsp lemon juice
thumb|300x300px|Glazing the muffins Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with cold butter. Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl. In a separate bowl, mix the milk, oil, lemon yogurt, and egg together. Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter. Divide the batter between the muffin cups. Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean. While muffins are baking, prepare the glaze: Stir confectioners' sugar with the lemon juice until smooth. Drizzle muffins with glaze. Let cool on rack for 10 minutes and remove from muffin tin.