Banana Poppy Seed Muffins

Ingredients 

3/4 cup unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup margarine (I use unsaturated, nonhydrogenated canola -eg. becel)
1/2 cup granulated sugar
1 large egg, at room temperature
2 tbsp lemon juice
1 banana, mashed
4 teaspoons poppy seeds
1/2 cup milk
 

Instructions 

Preheat the oven to 375 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.

Mix the flour, baking powder, and salt in a medium bowl and set aside.

In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg, lemon juice, and the banana, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin.  Bake until golden brown, about 20-25 minutes. Cool muffins in the pan on a rack.

Cook's Note: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.

Store left over muffins in the refrigerator.
 

Nutrition (per muffin) 

187 calories
9 grams fat
3 grams protein
25 grams carbohydrates (2 fiber)