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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! Ingredients:
1 1/2 cups all-purpose flour |
1 cup whole wheat flour |
1/2 cup brown sugar, packed |
4 teaspoons baking powder |
1 teaspoon salt |
1 1/2 teaspoons cinnamon (up to 2 tsp. but no more) |
1 tablespoon poppy seed |
1/2 cup egg substitute (egg beaters) |
1 1/2 cups unsweetened applesauce |
1 teaspoon vanilla |
1/4 cup vegetable oil |
Directions:
1. Preheat oven to 400°F; Combine applesauce, egg substitute, oil, and vanilla in small bowl; mix well.
2. In a separate bowl mix flours, brown sugar, baking powder, salt, cinnamon and poppy seeds.
3. Add wet ingredients to dry ones; stirring until just moistened; Spoon batter into greased muffin tins, filling 2/3 full.
4. Bake at 400°F for 12-15 minute; Serve with apple butter or your favorite homemade jam!.
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