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Title: Lemon Poppyseed Muffins Categories: None Yield: 1 Servings -------------------------------------A------------------------------------- 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) -------------------------------------B------------------------------------- 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) 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 |