1/3 cup skim milk
1/4 cup vegetable oil
1 (6 ounce) container lowfat lemon yogurt
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Lemon glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Beat milk, oil, yogurt and egg in large bowl. Stir in remaining ingredients except lemon glaze just until moistened. Dived batter evenly among muffin cups (should be about 3/4 full). Bake 16-18 minutes or until golden brown. Immediately remove from pan.

Mix glaze ingredients together and drizzle over warm muffins.

Makes 12 Servings
Serving Size: 1 muffin