Lemon Poppyseed Muffins

In preparation for the brunch of the Mothers I am hosting tomorrow, the Lemon Poppyseed experiment.

3 c all-purpose white flour
1 t salt
1 t baking soda
1/2 t baking powder
1 c poppy seeds
3 eggs
1/2 c canola oil
1/2 c unsweetened applesauce
3/4 c sugar
2 c lowfat, plain, unsweetened kefir
juice of 2 lemons
zest of 1 lemon

Sift together the flour, salt, soda and baking powder; stir in seeds. Beat the eggs in a large bowl. Add the oil, applesauce and sugar; cream well. Add the kefir, lemon zest and lemon juice. Spoon into 12 greased muffin cups and 1 mini loaf pan. Bake in a 325 degree oven for 1 hour.