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Lemon Poppyseed Muffins

Servings = 6 | Serving size =1 muffin

This recipe can be multiplied by 2,3.

Muffins will keep for 24 - 36 hours in a plastic bag, and they freeze fairly well if sealed tightly in a plastic bag.

1 large	egg
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
2 Tbsp	poppy seeds
1 Tbsp	lemon zest
1/4 cup	fresh lemon juice
1 cup	all purpose white flour
1/2 cup	whole wheat flour
2 Tbsp	wheat germ
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/3 cup	non-fat buttermilk

Preheat oven to 375°F.

Separate the egg into an egg white and egg yolk. Place the egg yolk in a medium mixing bowl and add the reduced-fat spread. Whisk together until smooth. Add the Splenda®, yogurt, vanilla extract, poppy seeds, lemon zest and lemon juice.

Whisk until smooth.

Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.

Whisk the egg white until frothy and white. Fold into the muffin batter.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 18 - 20 minutes.

Nutrition Facts

Serving size: 1 muffin | Servings 6

Calories 191 | Calories from Fat 39

Amount Per Serving (% Daily Value)

Total Fat 4g (7%) | Saturated Fat 1g (5%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 274 mg (11 %)

Total Carbohydrates 31g (10%) | Sugars 2g

Dietary Fiber 3g (11%) | Protein 7g

Vitamin A 3% | Vitamin C 10 % | Calcium 13% | Iron 13%

Vitamin K 2 mcg  | Potassium  169 mg | Magnesium  39 mg