Lemon Poppy Seed Muffins These muffins make a great addition to a buffet or brunch menu. Serving: 12 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes 2 cup all-purpose flour 2 tsp freshly grated lemon rind 1/4 cup poppyseeds 1 1/2 tsp baking powder 1 1/2 tsp baking soda pinch salt 1/2 cup sugar 3 tbsp vegetable oil 2 egg 3/4 cup nonfat plain yogurt 2 tbsp lemon juice 1. Preheat the oven to 350 degrees. Lightly coat twelve 2 1/2-inch muffin cups with non-stick cooking spray or line them with fluted paper or foil baking muffin cups. 2. In a large bowl, mix the flour with the baking powder, baking soda, and salt and stir to just combine. 3. In a separate bowl, beat the sugar with the oil. Add the eggs and continue to beat until well mixed. Add the yogurt, lemon juice, and lemon rind and beat until just combined. Stir in poppy seeds. 4. Add wet ingredients to the flour mixture and stir until just combined. Fill tins two-thirds full and bake for 15 to 18 minutes, or until an inserted knife comes out clean. 5. Remove from the oven and cool slightly on a wire rack. Transfer the muffins from the tin to the rack and serve warm or at room temperature. Based on individual serving. Calories: 170 Total Fat: 6 g Carbohydrates: 25 g Protein: 4 g Source: author Entertaining Light and Easy (c) 2001 iVillage Inc.; all rights reserve
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