Low-Fat Lemon-Poppy Seed Muffins - cooking recipe

Ingredients

2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. poppy seed
3/4 c. skim milk or 1% milk
1 (6 oz.) can frozen lemonade, thawed
2 Tbsp. oil
2 egg whites

Preparation

Mix together dry ingredients.
Add milk, lemonade, oil and egg whites; stir together until just moist.
Fill paper filled muffin pans.
Bake for 15 to 20 minutes at 400\u00b0.