| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Bakery, Muffins, Quantity co, Charlotte’s | 48 | Servings | |
INGREDIENTS
| 5 3/4 | c | All-purpose flour |
| 3 | tb | Baking powder |
| 1/4 | ts | Sugar |
| 1 | lg | Whol egg |
| 1 | c | Applesauce |
| 2 | c | Skim milk |
| 6 | c | Sifted unbleached flour |
| 1/3 | c | Fresh lemon juice |
| 2 1/2 | ts | Lemon extract |
| 1/2 | c | Whole poppy seeds |
INSTRUCTIONS
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: Charlotte's Gardens, http://www.charlottesgardens.vineyard.net/ Vineyard Haven, Mass. Email: [email protected] 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 [email protected] PER 2-1/2" MUFFIN: 130CAL, 1.1G fat (7.6% cff) Recipe by: Charlotte's Gardens Posted to MC-Recipe Digest V1 #1013 by KitPATh <[email protected]> on Jan 15, 1998
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