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Lemon-Poppy Seed Angel Muffins



  1. 2/3 cup all-purpose flour
  2. 1/2 cup confectioners' sugar
  3. 1/2 cup granulated sugar
  4. 1 tablespoon poppy seeds
  5. 8 large egg whites, at room temperature
  6. 1/2 teaspoon finely grated lemon zest
  7. 1/4 teaspoon salt


  1. 1/2 cup confectioners' sugar
  2. 1 tablespoon unsalted butter, softened
  3. 1 tablespoon low-fat milk
  4. 1/2 teaspoon pure vanilla extract
  5. 1/2 teaspoon poppy seeds
  1. MAKE THE GLAZE Preheat the oven to 400°. Lightly spray a standard-size 12-cup muffin pan with vegetable cooking spray and line the cups with paper or foil liners.
  2. In a bowl, sift the flour with the confectioners' sugar and granulated sugar. Stir in the poppy seeds.
  3. In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until stiff peaks form. Using a large rubber spatula, fold in the dry ingredients in three batches.
  4. Spoon the batter into the prepared muffin cups and bake for 15 minutes, or until the muffins are golden and firm to the touch. Transfer the pan to a wire rack and let the muffins cool completely. Run the tip of a small knife around the muffins to loosen them, if necessary, then unmold them.
  5. In a small bowl, beat the confectioners' sugar with the butter, milk and vanilla until smooth. Spread the glaze evenly over the tops of the muffins and sprinkle with the poppy seeds. Let the glaze set completely before serving.
Notes One Muffin Calories 121 kcal, Total Fat 1.5 gm, Saturated Fat 0.7 gm, Protein 3 gm, Carbohydrates 24 gm.


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