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Lemon-Poppy Seed Muffins

Yield 1 dozen (serving size: 1 muffin)
One large lemon should give you enough rind and juice for this recipe.

Ingredients

  • 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

Nutrition Information

  • calories 152
  • caloriesfromfat 21 %
  • fat 3.5 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.5 g
  • carbohydrate 25.9 g
  • fiber 1.5 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 135 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 400°.

  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 400° 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.

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