Almond-Poppy Seed Muffins

 

1 1/2

cups all-purpose flour

1/2

cup granulated sugar

1

tablespoon poppy seed

1

teaspoon baking powder

1/4

teaspoon salt

1/3

cup reduced-fat sour cream

1/3

cup applesauce

3

tablespoons vegetable oil

1/2

teaspoon almond extract

1

egg

1

egg white

1/4

cup powdered sugar

1/8

teaspoon almond extract

1

to 1 1/2 teaspoons fat-free (skim) milk

• 1 Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray.
• 2 In large bowl, mix flour, granulated sugar, poppy seed, baking powder and salt.
• 3 In medium bowl, beat sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
• 4 Bake 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.
• 5 Meanwhile, in small bowl, mix all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Serve warm.