Lemon-Poppy Seed Muffins

Makes 12 muffins

1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour
1 cup rolled oats
1/2 cup sugar
1 tablespoon baking powder
1 tablespoons poppy seeds
1 tablespoon lemon zest

1/4 teaspoon salt
1 large egg, slightly beaten
3/4 cup non-fat milk
1⁄4; cup vegetable oil
1/3 cup lemon curd
Powedered sugar for dusting
Directions:

1. Heat oven to 375 degrees F.

2. Grease muffin tin or line with paper liners.

3. Mix together the flours, oats,  poppy seeds, salt, baking powder, sugar blend, and zest in a large bowl.

4. In another bowl, beat together the eggs, oil and milk.

5. Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix just until moistened.

6. Spoon batter into muffin cups, filling each about 2/3rds of the way. Spoon about 1 teaspoon of lemon curd on top of batter in each.

7. Bake 15-20 minutes or until a toothpick inserted in the middle comes out clean and lightly browned.

8. Cool in pan on wire rack for 5 minutes. Remove from pan and dust with sifted powedered sugar.

188 calories
3 g protein
30 g carbohydrates
6 g fat
3 g fiber

Source: Fitness Magazine March 2012

Margaritas for a Crowd

2 cups sugar
2 cups water
Lime wedges
Coarse salt or sea salt
2 cups freshly squeezed lime juice
2 cups tequila, preferably premium
1 cup triple sec, or Grand Marnier
Cracked ice cubes


Directions


1.Make simple syrup: Bring sugar and water to a boil in a small saucepan. Simmer, stirring, until sugar has dissolved. Remove from heat; let cool. Refrigerate until ready to use.


2.Rub rims of glasses with a lime wedge; dip rims in a dish of salt.


3.In a large pitcher, combine lime juice, tequila, and triple sec or Grand Marnier. Add chilled sugar syrup, and stir to combine. Add ice cubes, and serve in prepared glasses.
 
Source: Martha Stewart Magazine