1/4 c. poppy seeds
Nonstick cooking spray
2 med. sized lemons
2 1/4 c. flour
1 c. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. oil
1 (8 oz.) container nonfat lemon yogurt
1/4 c. egg substitute or 3 egg whites
1 tsp. lemon extract

Grate 2 tablespoons lemon peel from lemon. Squeeze 2 tablespoons lemon juice from lemon. Mix flour, sugar, baking powder, baking soda and salt.

Mix until ingredients resemble coarse crumbs. Stir in yogurt, egg substitute, lemon extract, lemon peel, lemon juice and poppy seeds. Spoon into muffin cups (sprayed with nonstick cooking spray). Bake at 350 degrees for 25 minutes. Makes 1 dozen large.