87 calories each. Makes 43 small muffins.
Total recipe = 3747 calories (Halve recipe for a smaller batch)
INGREDIENTS:

2 cups S.R flour – 1110 calories
2 cups Wholemeal Pain flour – 980 calories
4 tsp. baking powder – 20 calories
4 tbsps. poppy seeds – 180 calories
1/2 cup brown sugar – 480 calories
4 heaped tsp. No egg (egg replacer) – 20 calories (if using real eggs add extra cals)
2 tsp. vanilla extract – 10 calories
2 cups low-fat milk – 260 calories
1/4 cup canola oil – 550 calories
200ml freshly squeezed lemon juice – 52 calories
Ground cinnamon
Baking spray – 85 calorie allowance for oiling – omit if you use paper patty pans.

METHOD:

Preheat oven to 160 degrees on fan forced setting. Sparingly spray non-stick muffin baking tins or lay out paper pans.
In a large mixing bowl, sift together both flours, baking powder, and add poppy seeds.
In another mixing bowl, whisk together brown sugar, no-eggs, vanilla, milk, oil, lemon zest, and lemon juice.
Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very fluffy.
Divide the batter among the muffin cups with a heaped dessert spoon and dust with cinnamon.
Bake for 15-20 minutes, until lightly browned and a toothpick inserted into the centre of a muffin comes out dry. Cool on a wire rack.

RECIPE TIPS:

Reduce calories by replacing flour with stoneground flour. Stoneground = 280 Calories per 140g (cup) compared to wholemeal at 490 calories.
If you like a stronger lemon flavour add 1 tsp. lemon essence. (We prefer more natural ingredients)
Replace lemon zest and juice with orange for a change.
Freeze small batches to avoid picking at these yummy treats.
They are ideal for kid’s lunch boxes.
Replace oil with butter if you don’t want to use trans fats at all. Try near equivalent calories – 75g butter. (I plan to do this in future)