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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You'll love the very lemony taste of these moist muffins. They work just as well without the poppy seeds, but I like the crunch that they add. From the cookbook Lean and Luscious and Meatless. Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 tablespoon poppy seed |
1 cup nonfat plain yogurt |
2 tablespoons vegetable oil |
1/4 cup sugar |
2 egg whites |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
2 teaspoons grated fresh lemon peel |
Directions:
1. Preheat oven to 400°F.
2. Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
3. In a large bowl, combine both flours, baking powder, baking soda, and poppy seeds; mix well.
4. In another bowl, combine remaining ingredients.
5. Beat with a fork or wire whisk until blended.
6. Add to dry mixture, mixing just until all ingredients are moistened.
7. Divide mixture evenly into prepared muffin cups.
8. Bake 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9. Remove muffins to a rack to cool.
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