Lemon Poppyseed Muffins

By sheilaolim

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

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.