lowfat & crunchy lemon poppy seed muffins
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lowfat & crunchy lemon poppy seed muffins
Topping these with corn cereal gives them a light crunch that goes well with the soft, moistness of the lemony muffins.
Yield: 9 servings
- 1 ½
- 1
- 1
- ½
- 1
- ¼
- ½
- ¼
- ¼
- ¼
- ½
- 1
- 1
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For the crunchy topping
- 1
-
2
TBSP amaretto or ½ tsp almond extract
Preheat oven to 350
For the muffins:
Mix flour, baking soda, baking powder, salt, poppy seeds, ginger, and cloves in one bowl.
Mix canola oil, soy milk, orange juice, almond extract, apple sauce, and egg in another.
Mix wet ingredients with dry ingredients.
For the topping:
Put cornflakes in a small bowl, sprinkle in the amaretto. Sprinkle enough powdered sugar over cornflakes to harden the cornflakes (they get soggy with the amaretto)
Preparing muffins:
Using your fingers, place topping on each muffin. If you'd like, add a bit more amaretto to the top of the topping covered muffins.
Bake muffins at 350 for 18 minutes.
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