Lemon Poppy Seed Muffins

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I'm vegetarian and i try to eat healthy. I love this recipe because the muffins turn out moist and delicious even though little sugar is used and wheat flour is used instead of all-purpose white.

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Steps

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Preheat oven to 350 degrees.

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Grease muffin tin.

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Using an electric mixer , cream the butter , applesauce , brown sugar , & splenda.

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Add the egg yolks one at a time while beating.

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In another bowl , stir together the dry ingredients along with the poppyseeds & lemon zest.

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With mixer on low , bit by bit , add the dry ingredients to the butter mixture.

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Add the yogurt , lemon juice , & vanilla.

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Beat until smooth.

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In another bowl , beat the egg-whites until soft peaks form.

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Gently fold the whipped egg-whites into the batter until blended.

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Spoon batter into muffin pan , filling each one 3 / 4 of the way up.

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Bake for 20 - 25 minutes at 350 degrees.

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Allow 5 - 10 minutes to cool.

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Ingredients

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butter, applesauce, brown sugar, splenda granular, eggs, wheat flour, baking powder, baking soda, poppy seeds, lemons, zest of, lemon yogurt, fresh lemon juice, vanilla