Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
A
B
- 1 ts Lemon extract
- 1 Egg equivalent
- 1 Container; (8 oz) of fatfree
- 1/2 c Orange juice; (up to 3/4)
Preparation
Hi, I dont know about lemon poppyseed cake but I have a recipe for lemon poppyseed muffins. Its in the archive already, I think. (Recipe was based on a scone recipe from Christel Reeve Mix "A" in one bowl. Mix "B" in a separate bowl. Mix the dry ingredients into the wet ingredients. Try to use as few strokes as possible. Use a scoop or tablespoon to put batter into prepared muffin tins. (I made mini-muffins). Use Pam or nonstick muffin pans. Bake in preheated 350F oven until passes the toothpick test. Im not really sure about the cooking time for larger muffins because I made mini ones this weekend so you probably need to see for yourself. mini-muffins: about 9 minutes or until golden brown regular or giant muffins: probably about 15 minutes. Posted to fatfree digest by Jayne Spielman on May 7, 98
