Lemon Poppyseed tea cakes

I saw a post from Hayley at www.buffchickpea.com for these awesome looking tea cakes. I love anything with the lemon/poppyseed combo, so I knew I would make them. I switched a few of the ingredients and still got great results!

I used:

3/4 cup flour
3/4 cup oat flour
1 tsp. baking soda
1.2 tsp. salt
1 TB. lemon zest
1 cup Dannon fat free vanilla yogurt
1/4 cup canola oil
1/4 cup sugar
1/4 cup agave nectar
2 TB. poppyseeds
1/4 cup lemon juice

Just mix all the ingredients together. I made 6 jumbo muffins instead of 12 and I was happy with the stats. 239 calories, 9 grams of fat 1.6 grams of fiber and 4.5 grams of protein!

This is me happy at my desk at work with my muffin. The funny thing is when I was thinking about the recipe, I thought, “that’s so cool, there are no eggs in it!” But, I went back to Hayley’s sight and saw that she used 3 eggs! Even though I didn’t use eggs by mistake they still turned out great!

I brought a few to work to share with some friends and we all loved them!