Lemon Poppy Seed Muffins
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Poppy seed||2 Tablespoon|
|Baking powder||1 Tablespoon|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted (Fleischmann'S)|
|Egg beaters||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
In large bowl, combine flour, sugar, poppy seed and baking powder; set aside.
In small bowl, combine milk, margarine, Egg Beaters and lemon peel.
Stir into flour mixture just until moistened.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Bake at 400°F for 20 to 22 minutes or until lightly browned.