Lime Ginger Poppyseed Muffins

I don't have much time. Work is kicking my ever loving ass right now. But there is something that I have to say. Last night we slept with the windows open for the first time since...who the hell knows when, like last September or something like that. And, this morning I was woken up by what sounded like ten thousand birds, insects, jungle creatures all talking at the same time. It was like my bedroom was in a room, in a tree house, in the canopy level of the frigging rain forest for crying out loud. It was the most unmanageable mingling of nature sounds I've ever heard. It was 4:50 this morning. I don't know what to do, after being shut up in the house all ass biting cold winter with all the windows and doors shut against the cold I just can't bear the thought of closing the windows when it's nice out, but 4:50 is way the fuck to early to get up. My alarm is set for 5:25, so it's not too far off from when I usually get up, but I need that extra 35 minutes of sleep to not be a complete bitch. Seriously.

Ok - onto food. The other day I was going to make lemon poppy seed muffins and then I though, "hey, why does the lemon get all the glory? why can't a lime get in on some of that hot action?" Here is the result.

Lime Poppy Seed Muffins (low fat I think)
Makes 12

2 C all purpose flour
1/2 C sugar
2 Tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 Tbsp applesauce
zest and juice from one lime
1 inch fresh ginger grated
1 C lowfat yogurt (I used greek style)
1 large egg, lightly beaten

Preheat oven to 400
Combine first six ingredients in a medium bowl; make a well in center of mixture. Combine applesauce, zest, juice, ginger yogurt and egg; stir well. Add to dry ingredients, stir until just moist.

Spoon into greased muffin pan. Bake at 400 degrees for about 12-14 minutes.

Cool on wire rack.

Rating = Damn Good