Lemon-poppyseed muffins

Yield: 12 servings

Measure Ingredient
1 cup All-purpose flour
½ cup Whole-wheat flour
1 cup Sugar
3 tablespoons Poppyseeds
2 teaspoons Baking powder
½ teaspoon Salt
3 \N Egg whites
½ cup Fat-free sour cream; or yogurt, see note
½ cup Applesauce
1 tablespoon Finely grated lemon zest
2 tablespoons Fresh lemon juice
1 tablespoon Powdered sugar

Spray a standard 12-cup muffin tin with nonstick vegetable spray. Preheat the oven to 400F.

In a large bowl combine all of the dry ingredients: all-purpose flour, whole wheat flour, sugar, poppyseeds, baking powder, and salt.

In a medium bowl beat the egg whites until foamy Stir in the fat-free sour cream, applesauce, lemon juice, and lemon peel until thoroughly combined.

Add the egg white mixture all at once to the flour mixture. Stir just until moistened.

Divide the batter evenly into the muffin tin (filling each until nearly full). Bake for 18 to 22 minutes until golden. When cool remove from the pan. Sprinkle with powdered sugar.

Makes 12 muffins. EACH 152 cals, 1.2g fat (7%), 4g protein, 32g carbs, 0 chol.

Notes: Ways to trim the fat: Use fruit purees (e.g., applesauce) in place of all or part of the oil or butter; Egg whites in place of whole eggs; fat-free sour cream. Add nutrition and fiber: replace some of the all-purpose flour with whole-wheat flour in baked goods that need "cake" flour.

Pat's Note: I've had success substituting plain low-fat or nonfat yogurt (drained) for non-fat sour cream. mc-edit by kitpath@... 5/99 Recipe by: Stealth Health by Evelyn Tribole Posted to EAT-LF Digest by PatHanneman <kitpath@...> on May 09, 1999, converted by MM_Buster v2.0l.

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