Lemon PoppySeed Mini loafs or muffins

Ingredients      

6 Croissants (Preferably day old) 

2 large eggs

1 cup granulated sugar

1 cup (8 ounces) sour cream or yogurt (vegan alternatives work fine but the more fat the better)

½ cup neutral oil or olive oil for a rich olive oil taste

2 tablespoons lemon zest

2 tablespoons lemon extract

1 ½ cups all-purpose flour (gluten free works great!

1 tbsp of baking powder

Pinch of salt

1/4 cup of poppyseed 

Lemon Glaze:

1 cup confectioners’ sugar

1 lemon juiced 

Water if it’s too thick 

Cooking Instructions       

Mix dry ingredients together (except sugar) in large bowl or mixer. 

Mix wet ingredients, sugar together, & lemon zest together until smooth & add to dry ingredients. Stir well and pour into a prepared loaf pan or mini loaf pan. If using a single loaf spray and use parchment if using mini loaves just spray with baking spray. 

Bake at 350 for 45minutes to 1 hour for a single loaf and 20-30 minutes for mini loafs.

Insert a sharp knife or toothpick in the middle if concerned for doneness. 

Let cool in pan 5 minutes, then carefully pop out and let cool 15 minutes. While cooling make your glaze. Set a piece of parchment paper under your cooling rack and pour the glaze over. Start in the middle and work your way back and forth to create a nice drip effect. 

If excess falls off you can easily scrape it from the parchment and pour back on the loaf.