Nutrition facts are factored using partial vanilla protein powder, almond milk plus protein, applesauce in place of margarine, and truvia in place of sugar.

2 cups flour (or 1 1/2 cups flour and 1/2 cup vanilla protein powder)
2 tsp baking powder
1/4 tsp salt
2 tbsp lemon juice
1/2 cup soy milk (or 1/2 cup almond milk plus protein)
1/2 cup margarine, slightly softened (or 1 cup unsweetened applesauce)
1 cup sugar (or 1/3 cup + 1 1/2 tbsp truvia)
3 tbsp Ener-G egg replacer
1/2 tsp vanilla
zest from one lemon
1/4 cup poppy seeds

2 cup s flour (or 1 1/2 cups flour and 1/2 cup vanilla protein powder) 2 tsp baking powder 1/4 tsp salt 2 tbsp lemon juice 1/2 cup soy milk (or 1/2 cup almond milk plus protein) 1/2 cup margarine, slightly softened (or 1 cup unsweetened applesauce) 1 cup sugar (or 1/3 cup + 1 1/2 tbsp truvia) 3 tbsp Ener-G egg replacer 1/2 tsp vanilla 1/4 cup poppy seeds

Pre-heat oven to 375 degrees. Grease or line a muffin pan.

In a large bowl, combine the flour, baking powder and salt. In a separate small bowl, whisk together then lemon juice, soy milk and vanilla. Add the margarine and sugar, then add the egg replacer. Stir in the lemon zest and poppy seeds.

Gently combine the flour mixture with the soy milk and margarine mixture just until mixed.

Pour into prepared muffin pan. For extra sweet muffins, sprinkle the top of each muffin with a pinch of extra sugar.

Bake for 20 - 25 minutes, or until a toothpick inserted into a muffin comes out clean.