Andrews Lemon Cupcakes Breads and Cakes Recipes

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Andrews Lemon Cupcakes


  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 cup egg substitute (such as Egg Beaters), or 2 eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 cup low-fat plain yogurt
  • 1/4 cup lemon juice
  • 1 1/2 tbsp lemon zest
  • 1 1/2 tbsp poppy seeds

  • Method:

  • Preheat oven to 350°F. Line muffin tins with liners or grease.
  • Whisk all the dry ingredients together in a large bowl.
  • In a separate bowl, beat egg beaters, oil, yogurt, lemon juice and lemon zest in a smaller bowl.
  • Add wet ingredients and mix lightly, then mix in poppy seeds gently.
  • Bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.

  •  Andrews Lemon Cupcakes 



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