Low-Fat Meyer Lemon Muffins

adapted from a recipe from Breakfast Comforts/Williams-Sonoma

Servings - 16   Serving Size - 1 muffin   Points Plus per Serving - 4 Points+
Calories - 129.6,   Total Fat - 3.6g,   Carb. - 22.3g,   Protein - 3.1g,   Fiber - 1.1g

2 cups all purpose flour
2/3 cup granulated sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup low fat buttermilk
2 large eggs
3 TBS. rice bran oil OR canola oil
1 TBS. fresh lemon juice
2 whole Meyer lemons, seeded and ends cut off and discarded, finely chopped
Powdered sugar for dusting, optional

1.  Preheat oven to 400 degrees F.  Line 2 muffins tins with paper liners.  ( recipe makes 16 regular sized muffins) 
2.  In large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  Set aside.  
3. In another medium sized bowl or 4 cup glass measure, combine the buttermilk, eggs, and oil.  Add in the lemon juice and finely chopped Meyer lemons.  Pour the wet ingredients into the flour mixture and mix until just combined.  
4.  Fill each muffin well about 2/3's of the way full.  ( I used a scoop)  Bake at 400 degrees F for 15 - 20 minutes.  ( Tops may or may not be browned...test for doneness with toothpick)   Cool completely on wire rack before eating.  Dust with powdered sugar before serving ( optional)