| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
|
Lemons; grated rind of, (use 2 if you use plain yogurt) (up to 2) |
| 2 |
tb |
Poppy seed; (I find this is the minimum you can use and still keep the right taste) |
| 1 |
ts |
Lemon extract |
| 1 |
|
Egg equivalent |
| 1 |
|
Container; (8 oz) of fatfree yogurt (plain is OK, but lemon is better) |
| 1/2 |
c |
Orange juice; (up to 3/4) |
INSTRUCTIONS
A
B
Hi, I don't know about lemon poppyseed cake but I have a recipe for lemon
poppyseed muffins. It's in the archive already, I think. (Recipe was based
on a scone recipe from Christel Reeve
Mix "A" in one bowl. Mix "B" in a separate bowl.
Mix the dry ingredients into the wet ingredients. Try to use as few strokes
as possible. Use a scoop or tablespoon to put batter into prepared muffin
tins. (I made mini-muffins). Use Pam or nonstick muffin pans. Bake in
preheated 350F oven until passes the toothpick test. I'm not really sure
about the cooking time for larger muffins because I made mini ones this
weekend so you probably need to see for yourself.
mini-muffins: about 9 minutes or until golden brown regular or giant
muffins: probably about 15 minutes.
Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on May 7, 98
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