LEMON POPPY SEED MUFFINS

2 1/4 cups cake flour

1 cup sugar
3/4 cup unsalted butter, softened
1/2 cup nonfat instant dry milk
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup low-fat buttermilk
2 tbsp fresh lemon juice
2 1/2 tbsp grated lemon peel
3 eggs (or 3/4 cup egg substitute)
2 tsp vanilla extract
2 tbsp poppy seeds

Preheat oven to 350 degrees.
Line 18 muffin cups with paper liners.

Place the flour, sugar, and butter in a large mixer bowl.  Mix on medium speed for 1 to 2 minutes until blended and crumbly.

Add the dry milk, baking powder, baking soda, and salt; mix on low speed until blended.

In a small bowl blend the buttermilk, lemon juice, lemon peel, eggs, and vanilla extract together.  Add 2/3 cup of this mixture to the flour mixture; mix on medium speed for 1 minute.  Scrape down the sides and the bottom of the bowl. Mix on medium-high speed for about another minute.  Scrape down sides and bottom of bowl again.

Reduce mixer to low speed and add the remaining buttermilk mixture; blend.  Scrape down bowl again and add the poppy seeds.  Mix on medium speed about 30 seconds to mix well.

Divide the batter evenly into the prepared muffin tins.  Bake at 350 degrees for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.

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