| 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:
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: Charlotte's Gardens
Posted to MC-Recipe Digest V1 #1013 by KitPATh <phannema@wizard.ucr.edu> on
Jan 15, 1998
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