Lemon Poppyseed Muffins
By sheilaolim
Rate this recipe
5/5
(2 Votes)
Ingredients
- 1/3 cup skim milk
- 1/4 cup vegetable oil
- 1 (6 ounce) container nonfat lemon yogurt
- 1/4 cup egg substitute
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons poppy seeds
- 1 tablespoon grated lemon peel
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Details
Servings 12
Cooking time 16mins
Preparation
Step 1
Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Beat milk, oil, yogurt and egg substitute in large bowl. Stir in remaining ingredients just until moistened. Dived batter evenly among muffin cups (should be about 3/4 full). Bake 16-18 minutes or until golden brown. Immediately remove from pan and cool on a wire rack.
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