3 cups unbleached flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup sugar
3/4 cup egg beaters=AE 99% egg substitute
1 cup sour cream, fat-free
1/3 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/4 cup poppy seeds
1 teaspoon lemon zest — grated
granulated sugar — (for garnish)
Preheat oven tp 375F. Sift together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often. Add egg lemon juice and substitute; beat well.
Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest.
Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with additional granulated sugar.
Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean.