Apple Poppy Seed Muffins
How is it that lemon got married to poppyseed in certain baked goods? Poppyseed I can take, but I don't like lemon...However I found this recipe, which gives me my poppyseed with something infinitely more palatable, apple! In addition I replaced some of the white flour with wheat, replaced white sugar with brown sugar and traded egg substitute for whole eggs...Try it, you'll like it!
READY IN: 25mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 1
- 1⁄2
- 4teaspoons baking powder
- 1teaspoon salt
- 1 1⁄2
- 1tablespoon poppy seed
- 1⁄2
- 1 1⁄2
- 1teaspoon vanilla
- 1⁄4cup vegetable oil
Advertisement
DIRECTIONS
- Preheat oven to 400°F; Combine applesauce, egg substitute, oil, and vanilla in small bowl; mix well.
- In a separate bowl mix flours, brown sugar, baking powder, salt, cinnamon and poppy seeds.
- Add wet ingredients to dry ones; stirring until just moistened; Spoon batter into greased muffin tins, filling 2/3 full.
- Bake at 400°F for 12-15 minute; Serve with apple butter or your favorite homemade jam!.
Advertisement