Muffins ( lemon anise poppy )
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 | Rind of 1 lemon | |
| 1 | teaspoon | Lemon extract |
| 1 | teaspoon | Anise extract |
| 1 | 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