Prep 5 mins
Cook 10 mins
yummy and healthy. My kids loved it. A win win!
- 3 eggs
- 1⁄4 cup unsweetened applesauce
- 1⁄8 cup canola oil
- 1 cup sugar
- 2 lemons (juice and rind)
- 1 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons poppy seeds
- Mix eggs with wet ingredients and beat till smooth. Add dry ingredients.
- Bake at 350 for around 10 minutes.
These were very tasty muffins. But I had some trouble with the baking, as they would not rise much above the rim of the paper cupcake liners. And after I removed them from the oven, most of the muffins sunk quite a bit in the middle. I am not sure what I did wrong. I know my temperatue was accurate, and I used the exact amount of baking powder and baking soda called for in the ingredient list. But they were pretty tasty. Thank you for sharing your recipe, Chef Milano. Made for Fall 2011 Pick-A-Chef.
I reduced the sugar to 1/2 cup. When I saw that it was only 10 minutes in the oven, I knew it wouldn't be enough. So I baked them 20 minutes. They turned out dry and not very moist. But the taste is great and I'm glad I reduced the sugar. Thanks Chef Milano :) Made for PAC Fall 2011
I notice my lovely friend NwG had trouble with falling centers. I'm guessing that was because the 10 minute bake time is just too short. These took 17 minutes in my home oven. Other than that, this recipe is very good. I've been (mostly) gluten free for about 9 months now, but I cheated with this recipe because I still have A LOT of white and whole wheat flour to use up. The applesauce kept them moist and the balance of lemon to poppyseed was perfect. Thanks for sharing a great recipe, Chef Milano! Made & enjoyed for Fall 2011 Pick A Chef. You've been adopted!