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- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon finely shredded lemon peel
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup fat-free milk
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
- 1/4 cup cooking oil
- 2 tablespoons coarse sugar
1. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
2. In a medium mixing bowl stir together flour, granulated sugar, the poppy seeds, lemon peel, baking powder, and salt. Make a well in the center of flour mixture.
3. In another medium bowl combine milk, egg product, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with coarse sugar.
4. Bake in a 375 degrees F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Serve warm.
- Servings Per Recipe 12,
- cal. (kcal) 159,
- Fat, total (g) 5,
- sat. fat (g) 1,
- carb. (g) 25,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 11,
- pro. (g) 3,
- vit. A (IU) 97,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 153,
- Potassium (mg) 56,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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