Lemon-Poppy Seed Muffins

• 1 1/4 cups unprocessed oat bran
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1 tablespoon grated lemon rind
• 2 teaspoons poppy seeds
• 1 (8-ounce) carton lemon fat-free yogurt
• 1/2 cup low-fat or nonfat buttermilk
• 1/4 cup egg substitute
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• Cooking spray
• 1/3 cup sifted powdered sugar
• 1 tablespoon fresh lemon juice

1. Preheat oven to 400u0b0.
2. Combine first 7 ingredients in a bowl; make a well in center of mixture. Combine yogurt and next 5 ingredients; add yogurt mixture to dry ingredients, stirring just until dry ingredients are moistened.
3. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400u0b0 for 20 to 22 minutes or until lightly browned. Remove muffins from pans; place on a wire rack.
4. Combine powdered sugar and lemon juice, stirring mixture well; drizzle over warm muffins.

unprocessed oat bran, flour, baking powder, baking soda, sugar, lemon rind, poppy seeds, yogurt, lowfat, egg substitute, vegetable oil, vanilla, lemon extract, cooking spray, powdered sugar, lemon juice

Taken from www.myrecipes.com/recipe/lemon-poppy-seed-muffins-3 (may not work)