Lemon Poppyseed Muffins
| Yield: | 1 Servings |
| Categories: |
| A | ||
| 2 1/2 | c | Flour |
| 1/4 | c | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | Lemons; grated rind of, (use 2 if you use plain yogurt) (up to 2) | |
| 2 | tb | Poppy seed; (I find this is the minimum you can use and still keep the right taste) |
| B | ||
| 1 | ts | Lemon extract |
| 1 | Egg equivalent | |
| 1 | Container; (8 oz) of fatfree yogurt (plain is OK, but lemon is better) | |
| 1/2 | c | Orange juice; (up to 3/4) |
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