Lemon-anise-poppy muffins

6 Servings

Ingredients

Quantity Ingredient
1½ cup Whole wheat flour
1 cup All-purpose flour
¼ cup Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 tablespoons Poppy seeds, (generous
Heap)
1 each Rind of 1 lemon
1 teaspoon Lemon extract
1 teaspoon Anise extract
1 each Powdered egg substitute,
(reconstituted)
1 6 ounce white wave soy
Yogurt
1 cup Orange juice

Directions

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 10.

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@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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