LEMON POPPY SEED MUFFINS

Lemon Poppy Seed Muffins image

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Number Of Ingredients 13

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2 Eggland's Best eggs
1/2 cup low-fat buttermilk
1/2 cup fat-free vanilla yogurt
1/4 cup canola oil
Juice of 1 lemon
Zest of 1 lemon
3/4 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 box instant lemon pudding mix
1/2 teaspoon kosher salt
2 tablespoons poppy seeds

Steps:

Preheat oven to 350 degrees F; line a 12-cup muffin tin with paper liners, and an additional tin with 4 liners (to make 16 muffins total). In a medium-size bowl, combine all dry ingredients: sugar, flour, baking soda, baking powder, pudding mix, salt, poppy seeds; set aside. In a large bowl, blend eggs, buttermilk, yogurt, oil, lemon juice and lemon zest; mix well with an electric mixer until combined. Add dry ingredients to wet ingredients and mix until just combined; do not overmix. Fill each muffin cup 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Serve plain, or sprinkle with confectioner's sugar.