Lemon Poppy Seed Muffins

Boost the nutritional value of muffins by substituting some of the flour with whole wheat flour, and using a neutral-tasting oil instead of butter. This way, you add a little fiber and reduce the amount of saturated fat and cholesterol in your muffins. Enjoy these lemon poppy seed muffins as a breakfast treat or enjoy one with afternoon tea.

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 3/4 cup sugar
• 2 tbsp poppy seeds
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup fat-free vanilla yogurt
• 1/4 cup canola oil
• 1 tsp lemon extract
• 1/3 cup lemon juice
• 1 tbsp lemon zest

Preheat oven to 400 degrees

Whisk dry ingredients in a large bowl. In a medium bowl mix egg, yogurt, oil, lemon zest, lemon juice and lemon zest. Make a well in the center of the dry ingredients.

Fold in wet ingredients until just moist. Spoon into a lined 12-cup muffin pan (or one sprayed with nonstick cooking spray).

Bake for 15-18 minutes.

Makes 12 muffins

Per Muffin: Calories 161, Calories from Fat 27, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 251mg, Carbohydrate 29.8g, Fiber 1.6g, Protein 3.8g

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