One large lemon should give you enough rind and juice for this recipe.
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
1/3 cup sifted powdered sugar
1 tablespoon fresh lemon juice
How to Make It
Preheat oven to 400°.
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.
Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 20 to 22 minutes or until lightly browned. Remove muffins from pans; place on a wire rack.
Combine powdered sugar and lemon juice, stirring mixture well; drizzle over warm muffins.