Lemon-Poppy Seed Mini-Muffins

Ingredients:

• 2 cups whole wheat pastry flour
• 1/2 cup granulated sugar
• 3 tbsp. poppy seeds
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup fat-free milk
• 1/4 cup canola oil
• 1 egg
• 1 egg white
• 1 tbsp. grated lemon zest
• 1/4 cup fresh lemon juice

Makes 24 Muffins (1 mini muffin per serving)

1. Preheat the oven to 400 F. Line a 24-cup mini-muffin pan with paper liners. 
2. Whisk together the flour, 1/4 cup of the sugar, the poppy seeds, baking powder, and salt in a large bowl. Whisk together the milk, oil, egg, egg white, and lemon zest in a small bowl. Add the milk mixture to the flour mixture and stir just until the flour mixture is moistened. 
3. Fill the muffin cups evenly with the batter. Bake until the tops spring back when lightly pressed, 10-15 minutes. Let cool in the pan on a rack.
4. Meanwhile, combine the remaining 1/4 cup of sugar and the lemon juice in a small microwavable bowl. Microwave on high until it boils, 45 seconds to 1 minute; stir until the sugar is dissolved. With a wooden skewer, poke 5 holes in each muffin. Gradually brush the lemon syrup over the muffins, letting in soak in before brushing on more syrup. Serve the muffins warm let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts. These fruity muffins have a nice taste to them. The original recipe calls for 1 cup of granulated sugar but I cut the sugar in half and the muffins were just as tasty. Lemon muffins are quite delicious and they make a nice treat any time of day.