Lemon and Poppy Seed Muffins
1 1/2 tbsp canola oil
1/4 cup sugar or 1 tbsp Sucaryl (preferable)
1 egg, lightly beaten
3/4 cup skim or Shape milk
rind and juice of 1 lemon
1/4 cup poppy seeds
1 cup self-raising flour
1 cup wholemeal self-raising flour
1/2 cup sultanas
1. Mix oil, sugar, egg, milk, lemon juice and rind and poppy seeds in a large bowl.
2. Combine flours and sultanas in a separate bowl, then gently fold into wet ingredients, stirring 16 times. Place in non-stick or lightly greased muffin tins.
3. Bake in a hot oven 200Â°C (400Â°F) for 25 minutes, or until top springs back when lightly pressed.