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Title: Lemon Poppyseed Muffins
Yield: 1

Ingredients

  ------------------------MIX IN ONE BOWL-------------------------------
  2 1/2 c  flour
    1/4 c  sugar
      2 ts baking powder
      1 ts baking soda
    1/2 ts salt
      1    grated rind of 1 -2 lemon
      2 tb poppy seed
 
  ---------------------MIX IN A SEPARATE BOWL---------------------------
      1 ts lemon extract
      1    egg equivalent
      1    container fatfree yogurt; (8
           - oz)
    3/4 c  orange juice

Instructions

Mix the dry ingredients into the wet ingredients. Try to use as few strokes
as
possible. Use a scoop or tablespoon to put batter into prepared muffin
tins.
(I made mini-muffins). Use Pam or nonstick muffin pans. Bake in preheated
350F
oven until passes the toothpick test. I'm not really sure about the cooking
time for larger muffins because I made mini ones this weekend so you
probably
need to see for yourself.
From the Fat Free Recipe Archive

Per serving: 1425 Calories (kcal); 3g Total Fat; (2% calories from fat);
34g Protein; 310g Carbohydrate; 0mg Cholesterol; 3308mg Sodium
Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2
Fruit; 0 Fat; 3 1/2 Other Carbohydrates

Recipe by: Jayne Spielman

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