Recipe

Andrews Lemon Cupcakes Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 8 months ago Low-fat yogurt and egg substitute help lighten up these moist and fluffy muffins, and if you so desire you can even cut the sugar down and swap applesauce for some of the oil. Even made as is, these are a delicious option for a midday snack. Prep:25m Cook:25m Servings:18	Jo_jo_ba
	sweet tart tangy lemony poppy nutty seedy crunchy fluffy yogurty light fresh citrusy

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Ingredients

1 cup flour

1 cup whole wheat flour

1 cup sugar

1 tsp baking soda

2 tsp baking powder

1/2 cup egg substitute (such as Egg Beaters), or 2 eggs, lightly beaten

1/2 cup canola oil

1 cup low-fat plain yogurt

1/4 cup lemon juice

1 1/2 tbsp lemon zest

1 1/2 tbsp poppy seeds

Directions

Preheat oven to 350°F. Line muffin tins with liners or grease.

Whisk all the dry ingredients together in a large bowl.

In a separate bowl, beat egg beaters, oil, yogurt, lemon juice and lemon zest in a smaller bowl.

Add wet ingredients and mix lightly, then mix in poppy seeds gently.

Bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.

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Comments

jo_jo_ba 8 months ago said:
Amount Per Serving
Calories: 160.3
Total Fat: 6.8 g
Cholesterol: 0.9 mg
Sodium: 22.9 mg
Total Carbs: 22.6 g
Dietary Fiber: 1.1 g
Protein: 3.1 g

chefmeow 8 months ago said:
Yum, love the sounds of these. Great post and a high 5 my friend. Yummers.

momo_55grandma 8 months ago said:
Great muffins love lemon high5 thanks

fishtrippin 8 months ago said:
My son loves to experiment with muffins, some of them pretty sad. I know he'll love this recipe!Thanks for the post!

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