Lemon Poppy Seed Muffins

• 14 cup softened butter
• 14 cup applesauce
• 13 cup brown sugar
• 13 cup Splenda granular, sugar substitute
• 2 large eggs, separated
• 1 13 cups wheat flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 2 tablespoons poppy seeds
• 2 lemons, zest of, grated
• 12 cup lemon yogurt (or one 6-oz container)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. Grease muffin tin.
3. Using an electric mixer, cream the butter, applesauce, brown sugar, & Splenda.
4. Add the egg yolks one at a time while beating.
5. In another bowl, stir together the dry ingredients along with the poppyseeds & lemon zest.
6. With mixer on low, bit by bit, add the dry ingredients to the butter mixture.
7. Add the yogurt, lemon juice, & vanilla.
8. Beat until smooth.
9. In another bowl, beat the egg-whites until soft peaks form.
10. Gently fold the whipped egg-whites into the batter until blended.
11. Spoon batter into muffin pan, filling each one 3/4 of the way up.
12. Bake for 20 - 25 minutes at 350 degrees.
13. Allow 5 - 10 minutes to cool.

butter, applesauce, brown sugar, splenda, eggs, flour, baking powder, baking soda, poppy seeds, lemons, lemon yogurt, lemon juice, vanilla

Taken from www.food.com/recipe/lemon-poppy-seed-muffins-246984 (may not work)