LEMON POPPY SEED MUFFINS

• 1- 3/4 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup milk
• 2 eggs, beaten
• Juice and grated zest of 1 lemon
• 1/3 cup margarine
• 1/2 cup sugar
• 3 tbs. poppy seeds.
  ICING
• 3 tbs. honey

Preheat oven to 350o . In bowl, combine flour, baking soda, baking powder, and salt. In another bowl, combine milk, eggs, and 2 tbs. lemon juice (reserve remaining juice for icing). In a third bowl, beat the margarine and sugar until light and fluffy. Reduce speed and gradually add in flour mixture, alternating with milk mixture (do not over beat). Stir in lemon zest and poppy seeds. Grease muffin tins with vegetable oil spray. Pour batter into tins. Bake 30 - 40 minutes, until a toothpick inserted into the center comes out clean. Melt the honey in a small saucepan or in the microwave, and beat in the remaining lemon juice. Pour the icing over the warm cakes. When cool, place two cakes in each freezer bag, and keep in the fridge or freezer. To serve, warm in the microwave and serve with applesauce.

comments by Lady Di: Oct.1-08 VG+