Serves: 18
Total Calories: 100

2 cups all-purpose flour
2/3 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces fat-free lemon yogurt
1/4 cup vegetable oil
1 egg
1 tablespoon low-fat milk (1%)
1 tablespoon vanilla extract
1 tablespoon lemon zest

1. Preheat the oven to 350°F. Spray 18 cups of 2 12-cup muffin tins with nonstick cooking spray or line with paper liners.

2. In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended. Make a well in the center.

3. In another medium bowl, combine the oil, egg, milk, yogurt, vanilla, and zest until well blended. Pour into the well in the flour mixture stir just until combined (do not over-mix), about 1 minute. Spoon the batter into the cups, filling each about 2/3 full.

4. Bake until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in the tins on a rack, 5 minutes, then remove from the pan and place on the rack to finish cooling. Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with water.

NOTE: Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with wter.

EXCHANGES
1 1/2 Carbohydrate
1/2 Fat

NUTRITION FACTS
Calories 123
Calories from Fat 36
Total Fat 4g
Saturated Fat 0g
Cholesterol 12mg
Sodium 140mg
Carbohydrate 20g
Dietary Fiber 0g
Sugars 8g
Protein 2g

Nutritional Facts:

Serves: 18
Total Calories: 100
Calories from Fat: 28

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