Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins Ingredients

5 3/4 c All-purpose flour	2 c Skim milk
3 tb Baking powder	6 c Sifted unbleached flour
1/4 ts Sugar	1/3 c Fresh lemon juice
1 lg Whol egg	2 1/2 ts Lemon extract
1 c Applesauce	1/2 c Whole poppy seeds

Instructions for Lemon Poppy Seed Muffins

Place the rack in the center of the oven and preheat to 350F. Spray the pans lightly with a nonstick cooking spray. In a large bowl combine the flour and baking soda, blend well and set aside. Whisk the egg white, whole egg, applesauce, milk, and sugar until the sugar dissolves and the mixture is blended. Add the flour mixture until just moistened. Whisk in the lemon juice, lemon extract, and the poppy seeds, mix well. Fill each cup 3/4 full and bake 23-26 minutes, or until a tooth pick inserted in the center comes out clean. >SOURCE 1998-Jan-15: Charlottes Gardens, http://www.charlottesgardens.vineyard.net/ Vineyard Haven, Mass. Email: CRHull@aol.com SPECIALIZES IN Jams, Fruit and Jalapeno Pepper, and in Fruit Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon. Notes: Zesty muffins. Make them using jumbo muffin pans for a supper sized treat (24) or standard 2-1/2" size. A lowfat recipe to enjoy for breakfast or a coffee break. Try it topped with some Apricot Raspberry jam. >Busted by phannema@wizard.ucr.edu PER 2-1/2" MUFFIN: 130CAL, 1.1G fat (7.6% cff) Recipe by: Charlottes Gardens Posted to MC-Recipe Digest V1 #1013 by KitPATh on Jan 15, 1998

Main Ingredient: CitrusCuisine: Uncategorized

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