Lemon Poppy Muffins

3 cups unbleached flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter

1 cup sugar

3/4 cup egg beaters=AE 99% egg substitute

1 cup sour cream, fat-free

1/3 cup fresh lemon juice

1 1/2 teaspoons vanilla extract

1/4 cup poppy seeds

1 teaspoon lemon zest -- grated

granulated sugar -- (for garnish)

Preheat oven tp 375F. Sift together flour, baking soda, baking powder and salt. Set aside.

In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often. Add egg lemon juice and substitute; beat well.

Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest.

Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with additional granulated sugar.

Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean.