blueberry lemon poppyseed muffins

I've adapted this recipe from The Compassionate Cook which was published by PETA. But I think I've changed it enough to call it my own. Instead of using egg replacer, I just use an egg.

Ingredients

• 2 cups of unbleached flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• 1 cup soymilk
• 4 tablespoons margarine, melted
• 1 egg, beaten
• 1/4 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 cup of thawed frozen blueberries, drained well

Preheat oven to 400 degrees. Spray the muffin pan with non-stick spray. Combine the dry ingredients and mix. Add the wet ingredients. fold in the blueberries. Spoon the mixture into the muffin tins, only about two thirds or 1/2 full. Bake for 20-25 minutes or until a knife comes out clean. They will be golden brown. I find I usally need to turn them all over when I take them out so the bottoms don't brown too much. Great with margarine.

Cooking notes: 3/21/08: For a slightly healthier muffin, I replaced 1/3 cup of the white flour with whole wheat flour and used a 50/50 sugar/Splenda mix. To counteract the healthiness, I replaced the margarine with real butter.  In an earlier batch I used more whole wheat flour and it made them too dense.

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