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Lemon-anise-poppy Muffins

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Digest, Fatfree, Jan. 6 Servings

INGREDIENTS

1 1/2 c Whole wheat flour
1 c All-purpose flour
1/4 c Sugar
2 t Baking powder
1 t Baking soda
1/2 t Salt
2 T Poppy seeds, generous
Heap), Heap
1 Rind of 1 lemon
1 t Lemon extract
1 t Anise extract
1 Powdered egg substitute
reconstituted
1 6 ounce white wave soy
Yogurt
1 c Orange juice

INSTRUCTIONS

10    
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
Nutrition (per serving):  278 calories  Saturated fat      0 g Total
Fat 2 g (8% of calories) Protein 8 g  (11% of calories) Carbohydrates
56 g (81% of calories)  Cholesterol        1 mg    Sodium        463 mg
Fiber 1 g Iron 2 mg  Vitamin A         36 IU    Vitamin C      19 mg
Alcohol 0 g  Source: Original Source Fat Free Internet Mailing List -
Jayne  Spielman Date Published: 4/18/94  Posted by "Rob Ryerson"
<RYERSONRA@compctr.ccs.csus.edu> to the  Fatfree Digest [Volume 14
Issue 31] Jan. 31, 1995.  :An Internet recipe from J. Spielman, adapted
by Rob:  Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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