Lemon Anise Poppy Muffins (Diabetic)

• 1 1/2 cups whole wheat pastry flour
• 1 cup all-purpose flour
• 1/4 cup Splenda granular (sugar substitute)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 2 teaspoons lemon rind (1 lemon)
• 1 teaspoon lemon extract
• 1 teaspoon anise extract
• 1/4 cup egg substitute
• 2 tablespoons canola oil
• 6 ounces nonfat vanilla yogurt
• 1 cup orange juice

1. Preheat oven to 350u0b0F.
2. Coat a muffin tin with nonfat cooking spray.
3. In large bowl, combine dry ingredients through poppy seeds.
4. In a smaller bowl, mix remaining ingredients.
5. Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
6. Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.

whole wheat pastry flour, flour, splenda, baking powder, baking soda, salt, poppy seeds, lemon rind, lemon, anise, egg substitute, canola oil, vanilla yogurt, orange juice

Taken from www.food.com/recipe/lemon-anise-poppy-muffins-diabetic-192924 (may not work)