Muffins often seem like dessert for breakfast, but you can make these a healthy choice by using whole grain flour, reducing the sugar, adding some flax seeds, and using Greek yogurt to replace some of the butter! 

Wholesome Poppy Seed Muffins 

Ingredients: 

• 2 medium lemons 
• 1/2 cup sugar 
• 1 1/2 cups white whole wheat flour or regular whole wheat flour 
• 1/4 cup poppy seeds 
• 2 tablespoons flax seeds (optional) 
• 1 1/2 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon salt 
• 5 tablespoons unsalted butter, melted and cooled 
• 3/4 cup plain Greek yogurt  
• 2 eggs  
• 1 teaspoon vanilla extract 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray or line with muffin cups. 
2. Shred the skin of both lemons using a fine shredder. 
3. Combine the sugar and lemon zest in a medium mixing bowl. Whisk in the flour, poppy seeds, flax seeds, baking powder, baking soda and salt. 
4. In a separate bowl, whisk together the butter, yogurt, eggs, vanilla and the juice of one of the lemons. 
5. Pour the liquid ingredients into the dry ingredients. Mix to combine until just moistened, do not over mix! 
6. Divide batter evenly between the 12 muffins cups. The batter will be thick. Fill each cup 3/4 full.  
7. Bake for 16 to 19 minutes or until tops are golden and a toothpick inserted in the center of a muffin comes out clean. 

Makes one dozen  

Nutrition per muffin: 168 Calories, 7.4g Fat, 21.8g Carbohydrates, 2.4g Fiber,  

5.2g Protein