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LEMON POPPY SEED MUFFINS

2 Cups Flour
2 Tablespoons Powdered Sugar
1 1/2 Tablespoons Lemon Rind, grated
1 Tablespoon Poppy Seeds
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
3/4 Cup Low Fat Buttermilk

1/2 Cup Honey
3 Tablespoons Butter, melted
1 Large egg, beaten
Cooking Spray
2 Tablespoons Powdered Sugar
2 Tablespoons Honey
2 Teaspoons Lemon Juice

Preheat oven to 375°. Combine flour and next 6 ingredients in a bowl. Combine the buttermilk and the next 3 ingredients in another bowl. Mix well. Gradually add to the flour mixture until well blended. Coat a muffin tin with the cooking spray. Fill 12 cups with the batter. Bake for 19 minutes. Combine the remaining ingredients in a bowl. Glaze over the top of the hot muffins.

SERVINGS 12; CALORIES 184; FAT 4.2 g; PROTEIN 3.5 g; CARBS 34.3 g;
FIBER .6 g; CHOL 26 mg; IRON 1.3 mg; SODIUM 227 mg; CALC 83 mg
SERVING SIZE= 1 Muffin

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Updated 12/7/99