Many commercial muffins use hydrogenated or trans fats to enhance the shelf life of the product. Keep these fats to a minimum in your diet.

Lemon Yogurt Poppyseed Muffins

 

80 mL skim or 1%milk 1/3 cup
60 mL Western Family unsweetened applesauce ¼ cup
30 mL Western Family canola oil 2 Tbsp
6 ounces Yoplait Source Citrus Tango Yogurt 175 g
1 egg
375 mL Western Family all purpose flour 1-1/2 cups
60 mL sugar ¼ cup
30 mL poppy seeds 2 Tbsp
15 mL grated lemon peel 1 Tbsp
12. 5 mL baking powder 2 ½ tsp
2.5 mL baking soda ½ tsp
2.5 mL salt ½ tsp
easy lemon glaze (below), optional

1. Heat oven to 400° F (200°C). Grease bottoms only of 12 regular muffin cups or place paper baking cups in muffin tins.

2. Beat milk, applesauce, oil, yogurt and egg in a large bowl.

3. In separate bowl, combine flour, sugar, poppy seed, lemon peel, baking powder and baking soda. Stir into wet mixture until just combined.

4. Divide batter into muffin tins and bake 16 to 18 minutes or until golden brown. Immediately remove from pan.

5. Optional: Drizzle easy lemon glaze over warm muffins.

Easy Lemon Glaze: Combine 125 mL (1/2 cup) icing sugar with 30-45 mL (2-3 Tbsp) freshly squeezed lemon juice. Mix until smooth and drizzling consistency.

Makes 12 muffins

Nutritional analysis per serving
Calories 150 Protein 3 g Carbohydrate 27 g Fat 4 g Fibre 1 g