Lemon Poppyseed Muffins

Thank you Bev!  It's hard to find a Lemon Poppyseed Muffin Recipe
with reasonable Points.  I know - I have searched the web for one.

Makes 12 muffins

Ingredients:

1 cup whole wheat pastry flour
1/3 cup cornstarch
1 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons poppy seeds
2/3 cup raw oatmeal
1 cup plain nonfat yogurt
1 cup frozen apple juice concentrate
1/4 cup fresh lemon juice
2 tablespoons canola oil
1 teaspoon lemon extract
1 tablespoon freshly grated lemon peel
2 egg whites

Preheat oven to 400 degrees. Spray muffin tins. Combine the flour,
cornstarch, ginger, baking powder, and baking soda. Sift into a mixing bowl.
Stir in the poppy seeds and oatmeal. In a separate bowl, mix the yogurt,
juice concentrate, lemon juice, canola oil, lemon extract and lemon peel.
Set aside. Beat the egg whites until stiff. Set aside. Blend the dry ingredients
and liquid mixture. Fold in the egg whites until just incorporated. Fill muffin
tins. Bake at 400 for 20-25 minutes. Until toothpick is clean. Cool
slightly before removing from pan.

SERVING SIZE:  1 muffin

POINTS:  3

PER SERVING:  143 Calories, 3.1 g Fat, 1.9 g Fiber

NOTE:  Recipe by Health Smart Gourmet Cooking