Lemon Poppy Seed Muffins

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1 1/4 cups fat-free milk
1/4 cup margarine, melted
1/4 cup Egg Beaters®
1 tablespoon grated lemon peel
PAM® No-Stick Cooking Spray

Preheat oven 400F.

In a medium mixing bowl, combine flour, sugar, poppy seeds, and baking powder; set aside.

In a separate bowl, combine milk, margarine, egg product, and grated lemon peel. Stir until well blended.

Stir milk mixture into flour mixture until just moistened. Spoon batter into 12 (1 1/2-inch) muffin-pan cups* coated with cooking spray.

Bake 20 to 22 minutes or until lightly browned. Serve warm.

*For miniature muffins, use 36 (1 1/2-inch) muffin-pan cups. Bake for 14 to 16 minutes.

Yield: 12 muffins
Source: ConAgra Foods