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Lemon Poppy Seed Muffins
    Lemon Poppy Seed Muffins
  • 1 whole egg
  • 1 cup Carbquik Bake Mix
  • 2 tablespoons Splenda
  • 1 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1/8 cup water
  • 1 tablespoon macadamia nut oil
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder

Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups, or grease bottoms only of muffin cups.

Beat egg slightly in medium bow, stir in remaining ingredients just until moistened. Divide batter evenly among cups.

Bake 15 to 20 minutes or until tops are golden brown.

253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs

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