Lemon Poppy Seed Muffins

A new spin on an old favorite! These muffins have about half the calories and fat of the muffins you will find in places such as Starbucks, but they still taste fabulous.

Cast of Characters:
- 1/2 cup unbleached flour
- 1/2 cup whole-wheat flour
- 1 cup rolled oats
- 1/2 cup sugar
- 1 Tbs baking powder
- 1 Tbs poppy seeds
- 1 Tbs grated lemon zest
- 2 egg white (or 1 whole egg), beaten
- 3/4 cup nonfat milk
- 1/4 cup canola oil (vegetable oil would work, too)
- 1/3 cup lemon curd (raspberry preserves would also probably work if you cannot find lemon curd)

Directions: 

1. Preheat the oven to 375 degrees and line a 12-cup muffin tin with baking cups.
2. In a medium bowl, sift together unbleached flour, whole-wheat flour, sugar, and baking powder. Stir in oats, poppy seeds, and lemon zest as well.
3. In a separate bowl, combine egg, milk, and oil.
4. Add the egg mixture into the flour mixture. Stir just until incorporated (If you stir for too long, you will in up with rubbery muffins).
5. Divide the batter evenly into the 12 baking cups. Put about 1 tsp. of lemon curd on the top of the batter in each cup.
6. Bake for 15-17 minutes or until the tops are lightly browned.
7. Enjoy!

Nutritional Info:
Servings: 12
Calories: 165
Fat: 6 grams
Carbs: 25 grams
Protein: 4 grams
Fiber: 3 grams