Lemon Anise Poppy Muffins (diabetic)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 cup all-purpose flour
• 1/4 cup splenda granular (sugar substitute)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 2 teaspoons lemon rind (1 lemon)
• 1 teaspoon lemon extract
• 1 teaspoon anise extract
• 1/4 cup egg substitute
• 2 tablespoons canola oil
• 6 ounces nonfat vanilla yogurt
• 1 cup orange juice

Recipe

• 1 preheat oven to 350°f.
• 2 coat a muffin tin with nonfat cooking spray.
• 3 in large bowl, combine dry ingredients through poppy seeds.
• 4 in a smaller bowl, mix remaining ingredients.
• 5 make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. spoon batter into muffin cups equally. the dough will be stiff, you may have to level each muffin with moistened fingers.
• 6 bake 15 to 25 minutes (remember when using splenda, not to overbake, or muffins will be dry). cool in pan for 5 minutes. remove from pan to wire rack and cool at least 10 minutes.