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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 cup flour |
1 cup whole wheat flour |
1 cup sugar |
1 teaspoon baking soda |
2 teaspoons baking powder |
2 eggs, lightly beaten |
1/2 cup canola oil |
1 cup low-fat plain yogurt |
1/4 cup lemon juice |
1 1/2 tablespoons lemon zest |
1 1/2 tablespoons poppy seeds |
Directions:
1. Preheat oven to 350°F Line muffin tins with liners or grease.
2. Whisk all the dry ingredients together in a large bowl.
3. In a separate bowl, beat egg substitute, oil, yogurt, lemon juice and lemon zest in a smaller bowl.
4. Add wet ingredients and mix lightly, then mix in poppy seeds gently.
5. Bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.
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