Lemon Poppy Seed Muffins
- 2 Eggland's Best eggs
- 1/2 cup low-fat buttermilk
- 1/2 cup fat-free vanilla yogurt
- 1/4 cup canola oil
- Juice of 1 lemon
- Zest of 1 lemon
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 box instant lemon pudding mix
- 1/2 teaspoon kosher salt
- 2 tablespoons poppy seeds
- Preheat oven to 350 degrees F; line a 12-cup muffin tin with paper liners, and an additional tin with 4 liners (to make 16 muffins total). In a medium-size bowl, combine all dry ingredients: sugar, flour, baking soda, baking powder, pudding mix, salt, poppy seeds; set aside. In a large bowl, blend eggs, buttermilk, yogurt, oil, lemon juice and lemon zest; mix well with an electric mixer until combined. Add dry ingredients to wet ingredients and mix until just combined; do not overmix. Fill each muffin cup 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Serve plain, or sprinkle with confectioner's sugar.
eggs, lowfat buttermilk, vanilla yogurt, canola oil, lemon, lemon, sugar, flour, baking soda, baking powder, kosher salt, poppy seeds
Taken from www.epicurious.com/recipes/food/views/lemon-poppy-seed-muffins-51102030 (may not work)