Blueberry Poppy Seed Muffins


2 cup unbleached all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1-1/2 teaspoon poppy seeds

1/4 teaspoon salt

1 cup soy-milk

4 tablespoons (1/2 stick) margarine, melted

Egg replacer equivalent of 1 egg, beaten

1/4 teaspoon grated lemon rind

1 teaspoon lemon juice

1 cup fresh or frozen blueberries, thawed and drained

How to prepare

Preheat oven to 400 degrees. Lightly oil a muffin pan. Combine the flour, sugar, baking powder, poppy seeds and salt in a large bowl and stir until well blended. Add the soy-milk, margarine, egg replacer, lemon rind, lemon juice and stir until moistened. Fold in the blueberries. Spoon the batter into the muffin pan, filling the cups two-thirds full. Bake for 20 to 25 minutes or until the muffins are golden brown.

Makes 1 dozen

Preparation Time: 20 minutes

Baking Time: 20-25 minutes