Low Fat Poppy Seed Muffins (Ww)

These are good, just not as moist as I was hoping for. The next time I make them, I'm going to try cutting the sugar back to 1/2 cup and using a 1/4 cup of unsweetened apple in place of the 2 Tbls. of butter to see if they would be moister that way. 1 muffin = 3 points as written. With the changes mentioned above, 1 muffin = 2 points.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 3⁄4 cups flour
• 3⁄4 cup sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon lemon zest
• 1  tablespoon poppy seed
• 1 1⁄4 cups low-fat buttermilk
• 2  tablespoons butter, melted
• 1  egg

Directions

1. Lightly spoon flour into the measuring cup and level with knife. Place flour and the remaining dry ingredients in a bowl and mix with a whisk. Stir in lemon zest and poppy seeds. Make a well in the center of the mixture.
2. Combine buttermilk, butter and egg. Add to dry ingredients and stir just until moistened.
3. Spoon batter into muffin pan with muffin cup liners. Bake at 400°F for 20 minutes or until golden brown.