Lemon Poppy Seed Muffins

• 2/3 cups Sugar
• 2 whole Lemons, Zest And Juice
• 2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Non-Fat Greek Yogurt
• 2 whole Large Eggs
• 2 teaspoons Vanilla Extract
• 1/2 cups Canola Oil
• 2 Tablespoons Poppy Seeds
• 2 cups All-purpose Flour

1. Preheat oven to 400u0b0F and grease a muffin or bread pan.
2. In a large bowl, start by mixing the sugar and lemon zest together until sugar turns a yellow color and you can smell the strong scent of lemon.
3. In the same bowl, mix the flour, baking powder, baking soda and salt.
4. In a medium bowl, mix the lemon juice, Greek yogurt, eggs, vanilla and canola oil and mix well.
5. Pour the wet ingredients into the dry and with a large spoon or spatula, mix well (do not over mix). Finally, stir in the poppy seeds!
6. Using a ice-cream scooper, divide the batter evenly into 12 muffin cups. Bake for 18 minutes or until browned.
7. Cool for a few minutes before eating!

sugar, lemons, baking powder, ubc, ubc, nonfat, eggs, vanilla, canola oil, poppy seeds, allpurpose

Taken from tastykitchen.com/recipes/breads/lemon-poppy-seed-muffins-3/ (may not work)