Cardamom lemon-peel muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil spray | ||
| 2½ | cup | Oat bran; uncooked |
| 1 | cup | Whole-what flour |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Ground cardamom |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Baking soda |
| 2 | cups | Unsweetened applesauce |
| ½ | cup | Vegetable oil (canola is good) |
| ½ | cup | Honey |
| 4 | larges | Egg whites |
| ¼ | teaspoon | Almond extract |
| 1 | Lemon; grated rind of | |
Directions
Preheat oven to 400F. Spray two muffin tins with vegetable oil spray or use paper muffin cups. In a medium bowl, combine bran, flour, cardamom, baking powder and baking soda. Mix well. In a large bowl, combine applesauce, oil, honey, egg whites, almond extract and lemon peel. Mix well. Stir dry ingredients into wet ingredients. Mix well, but do not overmix. Fill prepared muffin cups almost full. Place in oven and reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown. Serve warm or at room temperature.
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