Lemon Poppy Seed Muffins

Sue Freeman

Source:  Master Meals


Lemon Poppy Seed Muffins


YIELD                    12 muffins

PREPARATION TIME         15 minutes

TOTAL TIME               35 minutes

PHOTO                    none

SOURCE                   EGG BEATERS (R) Healthy Real Egg Substitute


2-1/2     cups all-purpose flour
1/2       cup sugar
2         tablespoons poppy seed
1         tablespoon baking powder
1-1/4     cups skim milk
1/4       cup margarine, melted
1/4       cup EGG BEATERS (R) Healthy Real Egg Substitute
1         tablespoon grated lemon peel


In large bowl, combine flour, sugar, poppy seed and baking powder; set aside.

In small bowl, combine milk, margarine, egg product and lemon peel; stir into
flour mixture just until moistened. Spoon batter into 12 lightly greased
2-1/2-inch muffin-pan cups*. Bake at 400 degrees F for 20 to 22 minutes or
until lightly browned. Serve warm.

*For miniature muffins, use 36 (1-1/2-inch) muffin-pan cups. Bake for 14 to
16 minutes.


Approximate Nutrient Information Per Muffin

Calories:                189
Total Fat:               6 g
Calories from Fat:       29%
Saturated Fat:           1 g
Cholesterol:             1 mg
Sodium:                  189 mg
Dietary Fiber            1 g

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