Think of these as a weekend breakfast treat for the whole family or a late-night indulgence after the kids are tucked in bed. The sugary almond glaze gives them just a touch of extra sweetness.

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup light sour cream
• 1/3 cup applesauce
• 3 tablespoons oil
• 1/2 teaspoon almond extract
• 1 egg
• 1 egg white

Glaze

• 1/4 cup powdered sugar
• 1/8 teaspoon almond extract
• 1 to 1 1/2 teaspoons skim milk

Heat oven to 375° F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, poppy seeds, baking powder and salt; mix well.

In medium bowl, combine sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.

Bake at 375° F. for 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.

Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Best served warm.

Yield: 12 muffins