- 1 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon poppy seeds (See Tips)
- 1 tablespoon baking powder
- 1/2 teaspoon Morton Lite Salt® Mixture
- 1 cup milk
- 1/4 cup unsalted butter or margarine, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- Apricot Butter:
- 1/2 cup unsalted butter or margarine (softened)
- 3 tablespoons prepared apricot jam
- 1/4 teaspoon ground cinnamon
- In medium bowl, combine flour, sugar, poppy seeds, baking powder and Morton Lite Salt(R) Mixture. In separate medium bowl, combine milk, melted butter or margarine, eggs and vanilla extract until smooth. Stir in dry ingredients, all at once, just until flour is moistened (batter will be lumpy). (See Tips)
- Grease bottoms only of 12 medium muffin cups, 2-1/2 x 1-1/4 inches. (See Tips) Divide batter among muffin cups. Bake at 375 degrees F for 20 to 25 minutes. Immediately remove from pans. Spoon Lemon Glaze over warm muffin tops. Serve immediately with Apricot Butter. Lemon Glaze: Combine 1 cup powdered sugar and 1 tablespoon lemon juice in small bowl. Cover and set aside until ready to use. Apricot Butter: In small bowl add 1/2 cup (1 stick) softened butter or margarine, 3 tablespoons prepared apricot jam, 1/4 teaspoon cinnamon and combine ingredients thoroughly.