Lemon Poppyseed Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 2 1/2 c flour
- 1/4 c sugar
- 1/2 ts salt
- 2 ts baking powder
- 1 ts baking soda
- â
- rind of 1 lemon
- 2 tb poppy seed (i find this is
- b
- 1 ts lemon extract
- 1 8-oz container fatfree
- 1/2 c orange juice (up to 3/4)
- 1 egg equivalent
- Carbohydrate 462.73006 g
- Cholesterol 0 mg
- Fat 14.53244 g
- Fiber 17.37240022856 g
- Protein 44.6592 g
- Saturated Fat 1.783794 g
- Serving Size 1 1 Serving (761g)
- Sodium 2002.426 mg
- Sugar 445.35765977144 g
- Trans Fat 1.995766 g
- Calories 2164 calories
Hi, I dont know about lemon poppyseed cake but I have a recipe for lemon poppyseed muffins. Its in the archive already, I think. (Recipe was based on a scone recipe from Christel Reeve Mix "A" in one bowl. Mix "B" in a separate bowl. Mix the dry ingredients into the wet ingredients. Try to use as few strokes as possible. Use a scoop or tablespoon to put batter into prepared muffin tins. (I made mini-muffins). Use Pam or nonstick muffin pans. Bake in preheated 350F oven until passes the toothpick test. Im not really sure about the cooking time for larger muffins because I made mini ones this weekend so you probably need to see for yourself. mini-muffins: about 9 minutes or until golden brown regular or giant muffins: probably about 15 minutes. Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on May 7, 98
