Lemon Poppy-Seed Muffins

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* Exported from MasterCook *

 

Lemon Poppy-Seed Muffins

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup all-purpose flour

1/2 cup whhite whole-wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup soy yogurt

1/4 cup honey

1/4 cup soft margarine

1/4 cup fresh lemon juice

1 tablespoon grated lemon peel

2 tablespoons poppy seeds

Lemon Glaze (optional):

1/4 cup fresh lemon juice

1/4 cup sugar

 

Preheat oven to 425F. Spray 12 muffin cups with nonstick cooking spray.

Combine flours, baking powder, baking soda, and salt in a medium bowl. Beat

yogurt, honey, margarine, and lemon juice in another bowl until smooth. Stir

yogurt mixture into flour mixture until just combined. Stir in lemon zest and

poppy seeds.

 

Spoon batter into prepared muffin cups. Bake 15 to 20 minutes or until tops

spring back when lightly pressed.

 

Make glaze, if using, and drizzle over muffins. Cool muffins in pan 10 minutes

before serving or cool completely on a wire rack.

 

LEMON GLAZE: Stir together lemon juice and sugar in a small bowl. Spoon over

muffins in pan.

 

NOTE: White whole-wheat flour is available by mail from the King Arthur Flour

Company and is also available at most Trader Joe's stores.

 

Description:

" For variety, substitute orange juice and peel for the lemon. "

 

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Per serving: 120 Calories (kcal); 5g Total Fat; (32% calories from fat); 1g

Protein; 19g Carbohydrate; 0mg Cholesterol; 230mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0