Orange-Poppy Breakfast Muffin

1. 1

   Preheat oven to 350u00b0.

2. 2

   Line twelve 2 1/2-inch muffin pan cups with paper baking cups; set aside.

3. 3

   In small mixing bowl, sift together flour and baking powder; stir in poppy seed and orange peel and set aside.

4. 4

   Using mixer, beat together eggs and granulated sugar until light and fluffy; add margarine and beat. Stir in flour mixture until moistened.

5. 5

   Spoon equal amount of batter into each cup.

6. 6

   Bake 15 to 20 minutes.

7. 7

   Cool 10 minutes. Sift confectioners sugar over cupcakes.

8. 8

   Weight Watchers:

9. 9

   1 fat; 1/4 protein; 1/2 bread; 40 calories.

* Per serving · 4 servings · Values may vary.

No additional tips available.