Lemon Poppy Seed Muffins
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Poppy seeds||2 Tablespoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Low fat lemon yogurt||8 Ounce (1 Carton)|
|Egg||1 Large, lightly beaten|
|Vegetable cooking spray||1 Tablespoon|
Preheat oven to 400°.
Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
Combine oil, rind, juice, yogurt, and egg; stir well.
Add to dry ingredients, stirring just until moist.
Spoon batter evenly into 12 muffin cups coated with cooking spray.
Bake at 400° for 14 minutes or until golden.
Remove muffins from pan immediately; place on a wire rack