Ingredients
- 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- freshly grated zest of 1 medium lemon and 1 medium lime (reserve lemon and lime for juice)
- 2 eggs
- 1/4 cup low-fat vanilla yogurt (plus more if batter seems too dry)
- 1 & 1/3 cups all-purpose flour (I suggest unbleached, white whole wheat all-purpose flour)
- 1 & 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- freshly squeezed juice of 1 medium lemon and 1 medium lime
Directions
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Preheat oven to 400 degrees F. Thoroughly grease a 24-cup mini muffin tin and set aside.
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In a large mixing bowl, cream butter, sugar and citrus zest; add eggs, beating well. Stir in vanilla yogurt until combined. In a separate bowl, sift together flour, baking powder and salt. Add dry ingredients to wet, alternating with citrus juice and blending well after each addition. If batter seems too dry, add a bit more vanilla yogurt to compensate. Using prepared batter, fill greased mini muffin cups 3/4 to full and bake in preheated 400 degree F oven for 13-16 minutes, or until muffins are lightly golden and a toothpick inserted in centers comes out clean. Remove tin from oven, allow to cool a few minutes then loosen muffins from tin and carefully remove to a wire rack to finish cooling. Serve Citrus Poppers warm or at room temperature, with butter, preserves or marmalade.