Low Fat Lemon Poppy Seed Muffins

Preheat oven to 400 F (200 C).

In bowl, combine flour, baking powder, baking soda and salt.

Mix well.

In large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds and lemon zest.

Add dry ingredients to wet ingredients and combine until just moistened.

Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.

Bake in preheated oven for 20-25 minutes or until done.

Meanwhile in a small saucepan, bring lemon juice and sugar to boil.

Remove from heat a cool until muffins are done.

When muffins come out of the oven, prick the tops in a few places with a toothpick and spoon syrup over the top and allow to soak into the muffins.

Cool and remove muffins from pan.

*Should you want a more lemon flavor to the muffin, reduce buttermilk by 1 Tbsp and add 1 Tbsp fresh lemon juice to the batter*.