Tuesday, May 5, 2009

Lemon Poppy Seed Muffins

These are actually a version of the muffins from the Friendship Bread recipe. I was reading about someone who tried making these without the starter, so I wanted to give it a try. They are still just as delicious! They did taste a little different, but I also made the lower fat version by substituting half the oil with unsweetened applesauce, so that was part of the difference in taste, I'm sure. They are super moist and so yummy!


Mix together these wet ingredients:
1/2 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup milk
3 eggs
1 tsp lemon extract
1 cup sugar

In a separate bowl, combine these dry ingredients:
2 cups flour
2 tsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp salt
1 large box (or 2 small) of instant lemon pudding


Mix together the wet and dry ingredients until blended. Spray your muffin wells (for soy-free, spread pure canola oil in wells) and fill them 2/3 full with muffin mix. Bake at 350 degrees for 25 minutes or until knife comes out clean in center of muffins. Makes 16 muffins.

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