| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 7 1/3 |
tb |
Sugar |
| 5 |
ts |
Poppy seeds |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Skim milk |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Grated lemon rind |
| 1 |
tb |
Fresh lemon juice |
| 1 |
|
Egg, lightly beaten |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 5 ingredients in a large bowl; make a well in the center of
mixture. Combine milk and next 4 ingredients; stir well. Add to dry
ingredients, stirring just until moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake
at 400 deg for 25 minutes or until golden. Remove from pans immediately;
let cool on a wire rack. Yield: 1 dozen (serving size: 1 muffin).
Per serving: 146 Calories; 5g Fat (28% calories from fat); 3g Protein; 23g
Carbohydrate; 15mg Cholesterol; 121mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 80
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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