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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Low-fat yogurt and egg substitute help lighten up these moist and fluffy muffins, and if you so desire you can even cut the sugar down and swap applesauce for some of the oil. Even made as is, these are a delicious option for a midday snack. Ingredients:
1 cup flour |
1 cup whole wheat flour |
1 cup sugar |
1 tsp baking soda |
2 tsp baking powder |
1/2 cup egg substitute (such as egg beaters), or 2 eggs, lightly beaten |
1/2 cup canola oil |
1 cup low-fat plain yogurt |
1/4 cup lemon juice |
1 1/2 tbsp lemon zest |
1 1/2 tbsp 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 beaters, 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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