Title: Cottage Cheese Poppy Seed Muffins
Categories: Muffins
Yield: 12 Servings
| 3/4 | c | Light cottage cheese |
| 1 | | Egg white, lightly beaten |
| 4 | ts | Granulated sugar |
| 1 1/4 | c | Old-fashioned oatmeal |
| 1 1/4 | c | All-purpose flour |
| 3/4 | c | Raisins |
| 1/3 | c | Granulated sugar |
| 3 | tb | Poppy seeds |
| 1 | tb | Baking powder |
| 1/2 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 1 | c | Skim milk |
| 1/2 | ts | Canola oil |
| 2 | | Egg whites, lightly beaten |
Preheat oven to 375 degrees. Coat 12 medium-sized muffin cups with
vegetable spray. Combine first 3 ingredients; set aside. Combine next 8
ingredients and set aside. Combine milk, oil and 2 egg whites and add to
dry ingredients, mixing until just moistened. Spoon 1 tablespoon of this
batter into each muffin cup. Spoon 1 tablespoon of cheese filling into the
center of each and cover with remaining batter. Bake for 22 to 25 minutes,
until lightly browned.