Low-fat, healthy mini lemon poppyseed muffins

1. Preheat oven to 400 degrees F. Combine all dry ingredients in a bowl. (If you are using a dry sweetener, you could put it here, but I'd put it in the blender).
2. Add remaining ingredients in a blender and blend until smooth. Combine blended wet ingredients and dry and stir until completely mixed.
3. If the batter is too thick, adjust with milk. The batter should be something similar to a brownie consistency, not a pancake type batter.
4. Spoon into mini-muffin cups, about a tablespoon each. Alternatively, spoon into regular muffin cups. Bake for around 20 minutes, or until tops are just browning and cracked. Remove from oven and let cool for 5 minutes, or so.
Slice and smear with margarine or cream cheeze and enjoy!
My husband ate it and enjoyed, so that's my litmus test of the "tastes good to regular people factor", but it is basically fat free, higher fiber, and um, healthy. They fridge well and are good for morning grab and go. Hope you enjoy!
This basic muffin recipe could be altered to be any flavor-cranberry/orange, carob chip, pineapple/orange/coconut (yum, should have thought of that one) or wherever you want to go with it!
Source of recipe: I made this one up for a healthy Sunday breakfast.