Lemon Poppyseed Muffins

Lemon Poppyseed Muffins Serves 24 1 1/2 cup white whole wheat flour 1 1/2 cups all purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 10 tbsp butter 1 cup brown sugar 1/2 tbsp lemon zest 2 eggs 1 1/2 cups plain no-fat Greek yogurt For the Drizzle 1/4 cup powder sugar 1 tbsp lemon juice Preheat oven to 375 Line a muffin tin with liners, or spray it with non-stick spray In a medium bowl mix together flours, poppy seeds, baking powder, baking soda & salt In the bowl of a stand mixer beat butter, sugar and lemon zest until fluffy Add eggs one at a time until just combined Reduce mixer to low and add in 1/3 of the yogurt, then 1/2 of the flour and then repeat until flour and yogurt are just combined Make sure to not over-mix as muffins will become hard and very dense Divide batter between muffin tins, filling each tin about 3/4 of the way (I used a ice cream scoop to ensure each muffin was the same size) Bake at 375 for 15 minutes, or until muffins are a golden brown and when a toothpick inserted into the center comes out clean Remove from oven and place onto wire cooling racks to glaze and cool completely For the drizzle Combine powder sugar and lemon juice in a small bowl until smooth Drizzle over each muffin while they are still warm