Lemon-anise-poppy muffins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole wheat flour |
| 1 | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Poppy seeds, (generous |
| Heap) | ||
| 1 | each | Rind of 1 lemon |
| 1 | teaspoon | Lemon extract |
| 1 | teaspoon | Anise extract |
| 1 | each | Powdered egg substitute, |
| (reconstituted) | ||
| 1 | 6 ounce white wave soy | |
| Yogurt | ||
| 1 | cup | Orange juice |
Directions
Combine dry ingredients through poppy seeds. In separate bowl, mix remaining ingredients. Make a well in dry ingredients, and combine wet mixture. Spritz and flour a bundt muffin pan. Spoon in batter equally. The dough will be stiff, you may have to level each muffin with moistened fingers. Bake in pre-heated oven at 350 F, for approx.
22 to 25 minutes. Cool in pan for 5 minutes, and on rack for another 10.
Nutrition (per serving): 278 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 8 g (11% of calories) Carbohydrates 56 g (81% of calories) Cholesterol 1 mg Sodium 463 mg Fiber 1 g Iron 2 mg Vitamin A 36 IU Vitamin C 19 mg Alcohol 0 g
Source: Original Source Fat Free Internet Mailing List ~ Jayne Spielman Date Published: 4/18/94 Posted by "Rob Ryerson" <RYERSONRA@...> to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995.
:An Internet recipe from J. Spielman, adapted by Rob: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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