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Lemon-Ginger Poppy Seed Muffins

What you need
1 cup white whole wheat flour
1/4 cup Splenda
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp poppy seed
1 cup All Bran Original Cerreal
1/4 cup 2% milk or No-Sugar Added Vanilla Soy Milk
1/3 cup liquid egg replacement
1/2 tbsp fresh lemon juice
2 tablespoons of freshly zested lemon rind
3 tablespoons canola oil
1 cup Dannon Light-n-Fit Lemon yogurt
2 tablespoons grated fresh ginger

What you do
1. Preheat oven to 350 degrees. Lightly spray muffin tins with canola oil spray or baking spray.
2. In a small bowl, whisk together flour, Splenda, baking powder, baking soda, salt and poppy seeds. Set aside.
3. In a larger bowl, combine cereal, milk, egg replacement, juice, oil, lemon peel, ginger and yogurt.
4. Add flour mixture and stir until moistened. Spread evenly into muffin tins.
5. Bake for 25 minutes or until toothpick inserted in the middle comes out of clean.
6. Let stand on wire rack to cool.
7. Serve warm and store in an air-tight container.

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