Lemon Anise Poppy Muffins

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #11641

December 28, 2013



"This was adapted from a recipe posted on an old BBS cooking site. (remember those?) Whole-wheat pastry flour is a finer "grind" than regular whole wheat flour. Can be found in bulk food sections or health food stores."

Original is 12 servings

Nutritional

  • Serving Size: 1 (73.9 g)
  • Calories 171.8
  • Total Fat - 4.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 21.2 mg
  • Sodium - 282.7 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 7.6 g
  • Protein - 4.5 g
  • Calcium - 103.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F. Coat a muffin tin with nonfat cooking spray.

Step 2

In large bowl, combine dry ingredients through poppy seeds.

Step 3

In a smaller bowl, mix remaining ingredients.

Step 4

Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened.

Step 5

Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.

Step 6

Bake 20 to 30 minutes.

Step 7

Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.

Tips


No special items needed.

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