Lemon poppy seed muffins

 
                          Lemon Poppy Seed Muffins
 
 Recipe By     : More Heart Smart Cooking with Bonnie Stern, p. 249
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Low Fat                          Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          all-purpose flour
    1      tablespoon    baking powder
      3/4  teaspoon      baking soda
      1/4  teaspoon      salt
      1/4  cup           vegetable oil
      1/2  cup           granulated sugar
    2                    eggs
    1 1/2  cups          buttermilk
                         or plain low-fat yogurt
      1/4  cup           poppy seeds
    2      tablespoons   grated lemon rind
                         ***Syrup***
      1/3  cup           lemon juice
      1/3  cup           granulated sugar
 
 Preheat oven to 400F/200C.
 1. In bowl, combine flour, baking powder, baking soda and salt. Mix well.
 2. In large bowl, beat oil with sugar, eggs, buttermilk or yogurt, poppy
 seeds and lemon peel.
 3. Add dry ingredients to large bowl and combine just until moistened.
 4. Spoon batter into 12 large non-stick, lightly oiled or paper-lined muffin
 cups. Bake in preheated 400F/200C oven for 20 to 25 minutes.
 5. Meanwhile, in small saucepan, bring lemon juice and sugar to boil. Cool
 for a few minutes.
 6. When muffins come out of oven, prick in a few places with toothpick.
 Spoon syrup over top and allow to soak into muffins. Cool and remove muffins
 from pan.
 
 The batter can also be baked in a 9 x 5-inch loaf pan (2L loaf pan) for 45
 to 50 minutes.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Entered to MasterCook by Ellen Pickett  January
 1999.