Lemon Poppy Seed Muffins with Truvía^® Cane Sugar Blend

Ingredients

Muffins

• Zest from 2 lemons

• 1⁄2 cup (125 mL) Truvía^® Cane Sugar Blend

• 2 cups (500 mL) all-purpose flour

• 2 tsp (10 mL) baking powder

• 1⁄4 tsp (1.25 mL) baking soda

• 1⁄4 tsp (1.25 mL) salt

• 3⁄4 cup (175 mL) reduced-fat sour cream

• 2 eggs

• 11⁄2 tsp (7.5 mL) vanilla extract

• 1⁄2 cup (125 mL) unsalted butter, softened

• Juice from 1 lemon

• 2 Tbsp (30 mL) poppy seeds

Glaze

• 1⁄2 cup (125 mL) Truvía^® Cane Sugar Blend, ground in a food processor or grinder

• Juice from 1 lemon

Directions

• 1.  

  Preheat oven to 400^° F (200^°C).

• 2.  

  In a large bowl, combine the lemon zest, Truvía^® Cane Sugar Blend, flour, baking powder, baking soda and salt.

• 3.  

  In a smaller bowl, combine sour cream, eggs, vanilla, butter and lemon juice and whisk together until smooth.

• 4.  

  Add the sour cream mixture to the flour mixture. Gently mix together until just combined, then fold in the poppy seeds.

• 5.  

  Divide batter evenly into paper lined muffin cups.

• 6.  

  Bake for 18 minutes or until a toothpick comes out clean.

• 7.  

  Prepare glaze by mixing lemon juice with ground Truvía^® Cane Sugar Blend.

• 8.  

  Brush or drizzle glaze on muffins.