Lemon Poppyseed Muffins Print
1/2 cup raisins (soaked in hot water)
1 & 1/2 cup flour, sifted
1/2 ground flax
1/2 cup sugar
1 & 1/2 tsp (level) baking powder
1/2 tsp salt
1 cup skim milk
1 egg
1 Tbsp poppy seed
1 Tbsp lemon zest
1 tsp vanilla

Preheat oven to 350°F.
Cover raisins with hot water and soak for 1/2 hour.
Combine flour, flax, sugar, baking powder and salt; mix well.
In a seperate bowl, beat egg; then add milk, poppy seeds, lemon zest and vanilla. Mix well.
Add dry ingredients to liquid. Gently stir until dry ingredients are thoroughly moistened.
Drain raisins. Add raisins to batter and stir.
Spray muffin tin with vegetable oil spray.
Fill each muffin cup with 1/4 cup of batter. Bake for 18 minutes or until toothpick comes out clean.
Remove from oven and cool on a wire rack for 5 minutes.
Remove from tin and cool to room temperature.

Yields 12 muffins. Serving size 1 muffin.

Nutrient Values:
165.7 Calories - 4.2g Protein - 32.1g Carbs - 2.5g Fibre - 2.6g Fat (0.3g Sat, 0.5g Mono, 1.6g Poly) - 0.4mg Cholesterol - 1.1g Omega3 - 146.1mg Potasium - 78.2mg Sodium
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