Raspberry-poppyseed muffins

I know I've been telling you how much I love baking and cooking and how little I've shared that with you here yet.

Well, hold on, here is my first recipe. I made these muffins last week and they were an instant hit.

Why?
They are not too sweet.

They are actually low cal.

They are easy to make.

Oh. Yeah. And they're delicious.

Raspberry-poppyseed muffins

(yields about 20 medium sized muffins)
adapted from Epicurious

2 cups all purpose flour

1 teaspoon baking powder

big pinch of salt

1/4 teaspoon baking soda

1 cup low fat yogurt

lemon juice from one lemon

1 cup sugar

1/2 cup unsalted butter, room temperature

1 1/2 tablespoon finely grated lemon peel

2 large eggs

1/8 cup poppyseeds

1 cup raspberries (frozen or fresh)

1. Preheat your oven to 350F (180C).

2. Butter and flour muffin pans or use paper liners.

3. Mix butter, sugar and lemon peel.

4. Add the eggs one by one, while mixing, until mixiture is light and fluffy

5. In another bowl, whisk flour with baking powder, baking soda and salt.

6. In a third bowl, mix yogurt with lemon juice.

7. Alternately, beat in dry mixture in 3 additions and yogurt mix in 2 additions to the first bowl.

8. Add poppy seed and raspberries.

9. Spoon batter into muffin pans by generous tablespoons full.

10. Bake muffins for about 24 minutes or until the muffins are no longer too moist.

Enjoy!

PS Since I am used to working with scales, I am very grateful for the conversions table provided by Chocolate & Zucchini. If anyone needs help with volume-to-weight-conversion for these measurements, let me know. Next I'll include those in my post as well!