Lemon-Anise-Poppy Muffins
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
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 seed
generous |
|
| 1 | each |
lemon
rind of |
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
anise extract
|
* |
| 1 | each |
egg substitute, powdered
|
* |
| 6 | ounce |
soy yogurt
|
* |
| 1 | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
poppy seed
generous |
|
| 1 | each |
lemon
rind of |
|
| 5 | ml |
lemon extract
|
*
|
| 5 | ml |
anise extract
|
* |
| 1 | each |
egg substitute, powdered
|
* |
| 173.4 | ml/g |
soy yogurt
|
* |
| 237 | ml |
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℉ (180℃) F, for approx. 22 to 25 minutes.
Cool in pan for 5 minutes, and on rack for another 10.
