| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached flour |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Unsalted butter |
| 1 |
c |
Sugar |
| 3/4 |
c |
Egg beaters(TM) 99% egg substitute |
| 1 |
c |
Sour cream, fat-free |
| 1/3 |
c |
Fresh lemon juice |
| 1 1/2 |
ts |
Vanilla extract |
| 1/4 |
c |
Poppy seeds |
| 1 |
ts |
Lemon zest; grated |
|
|
Granulated sugar; (for garnish) |
INSTRUCTIONS
Preheat oven tp 375F. Sift together flour, baking soda, baking powder and
salt. Set aside.
In a large mixing bowl, cream butter and sugar at medium speed of electric
mixer until fluffy, scraping bowl often. Add egg lemon juice and
substitute; beat well.
Add flour mixture alternately with sour cream, vanilla; beat at low speed
until blended. Fold in poppy seed and lemon zest.
Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with
additional granulated sugar.
Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the
center comes out clean.
Recipe By : Victoria
Posted to EAT-L Digest 22 Sep 96
Date: Mon, 23 Sep 1996 14:14:46 -0500
From: LD Goss <ldgoss@METRONET.COM>
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