Guest guest Posted May 9, 1999 Report Share Posted May 9, 1999 Lemon Poppy Seed Muffins (Kitchen Link) Lemon-Poppyseed Muffins (Stealth) Orange Glaze (Quick Breads) Orange-Poppy Seed Muffins (Dairy-Free) : with flax -------------------------- xposting with eat-lf, veg-recipes * Exported from MasterCook * Lemon Poppy Seed Muffins (Kitchen Link) Recipe By : Kitchen Link E-Newsletter 10-23-98 Serving Size : 12 Preparation Time :0:00 Categories : 2Send Desserts Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 3 tablespoons safflower oil 1/3 cup sugar -- plus 2 tablespoons sugar 2 tablespoons poppy seeds 1 tablespoon grated lemon rind 2 teaspoons baking powder 3 tablespoons fresh lemon juice 1 cup skim milk 1 egg -- lightly beaten non-stick cooking spray Combine flour, all the sugar, poppy seeds, and baking powder in a large bowl. Combine milk, safflower oil, grated lemon, lemon juice and egg, stir until just moistened. Spray 12 muffin cups with cooking spray filling each cup 3/4 full and bake 23-26 minutes at 400F, or until a tooth pick inserted in the center comes out clean. It is best to remove them from the pans immediately and set them out to cool on a wire rack. Makes 12 muffins, each 148 cals, 5g fat (28%), 0.5g fiber Notes: These are wonderful zesty muffins, make them using jumbo muffin pans for a supper sized treat. This recipe will give you delicious low fat muffins, so enjoy them for breakfast or a coffee break, their fabulous with some Apricot Raspberry jam. --Betsy at TKL <bcouch mc-edit by kitpath 5/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-Poppyseed Muffins (Stealth) Recipe By : Stealth Health by Evelyn Tribole Serving Size : 12 Preparation Time :0:00 Categories : 2Send Muffins Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup whole-wheat flour 1 cup sugar 3 tablespoons poppyseeds 2 teaspoons baking powder 1/2 teaspoon salt 3 egg whites 1/2 cup fat-free sour cream or yogurt -- see note 1/2 cup applesauce 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice 1 tablespoon powdered sugar Spray a standard 12-cup muffin tin with nonstick vegetable spray. Preheat the oven to 400F. In a large bowl combine all of the dry ingredients: all-purpose flour, whole wheat flour, sugar, poppyseeds, baking powder, and salt. In a medium bowl beat the egg whites until foamy Stir in the fat-free sour cream, applesauce, lemon juice, and lemon peel until thoroughly combined. Add the egg white mixture all at once to the flour mixture. Stir just until moistened. Divide the batter evenly into the muffin tin (filling each until nearly full). Bake for 18 to 22 minutes until golden. When cool remove from the pan. Sprinkle with powdered sugar. Makes 12 muffins. EACH 152 cals, 1.2g fat (7%), 4g protein, 32g carbs, 0 chol. Notes: Ways to trim the fat: Use fruit purees (e.g., applesauce) in place of all or part of the oil or butter; Egg whites in place of whole eggs; fat-free sour cream. Add nutrition and fiber: replace some of the all-purpose flour with whole-wheat flour in baked goods that need " cake " flour. Pat's Note: I've had success substituting plain low-fat or nonfat yogurt (drained) for non-fat sour cream. mc-edit by kitpath 5/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Glaze (Quick Breads) Recipe By : Vegetarian Times, May 1999 Serving Size : 16 Preparation Time :0:00 Categories : 2Send Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unfiltered apple juice 1 teaspoon kudzu OR cornstarch 1/4 cup fresh orange juice 1/4 cup maple syrup 1 tablespoon grated orange peel 1 teaspoon pure vanilla extract IN SMALL SAUCEPAN, combine apple juice and 1/4 cup water; dissolve kudzu in mixture. Bring mixture to slow simmer over medium heat, whisking constantly, about 5 minutes. Mixture will be cloudy at first, but will clear after a few minutes. Whisk in orange juice, maple syrup, orange peel and vanilla extract. Cook for 4 more minutes, whisking constantly. Reduce heat to low and cook, whisking, until mixture is syrupy, about 5 minutes. Remove from heat and let cool slightly. KUDZU, or Kuzu (koo-d'zoo) is a white starchy powder made from the root of the kudzu plant. Used for thickening soups, sauces and puddings. Kudzu has a very chunky textures: crush it up a bit with your fingers to measure it accurately. It should be dissolved in cold water or other liquids before geing added to a hot liquid to avoid clumping. Use in place of cornstarch. Recipe from " Take the Cake: baking without dairy or eggs, " by Richard Pierce, director of Whole Foods Project; May 1999 Vegetarian Times. Notes: MAKES 1 CUP (17 cals per tbs). Kudzu has a very chunky texture, crush it up a bit with your fingers to measure it accurately. Use this glaze for the Orange-Poppy Seed Muffins (Veg times May 99) mc-edit by kitpath 5/99 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 25 439 0 0 0 0 5403 * Exported from MasterCook * Orange-Poppy Seed Muffins (Dairy-Free) Recipe By : Vegetarian Times, May 1999 Serving Size : 20 Preparation Time :0:00 Categories : 2Send Desserts Muffins Allergy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon flaxseeds 1 cup soy milk 1/4 cup poppy seeds 1 1/2 cups whole-wheat pastry flour 5 1/2 cups unbleached white flour 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cardamom 1 cup maple syrup 3/4 cup canola oil 1/2 cup fresh orange juice 2 tablespoons pure vanilla extract 2 tablespoons grated orange peel orange glaze -- optional see recipe PREHEAT OVEN TO 350F. Coat twenty 2.5-inch muffin cups with cooking spray. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/2 cup soy milk; let soak 5 minutes. Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat until fragrant, stirring constantly, 2 to 3 minutes. Remove from heat and let cool. In large bowl, sift both flours, baking powder, baking soda, salt and cardamom. Stir in poppy seeds. To mixture in blender, add maple syrup, oil, orange juice, vanilla extract and remaining 1/2 cup soy milk and blend thoroughly. Add orange peel and pulse to combine. Make well in center of dry ingredients and add maple syrup mixture, stirring with wooden spoon just until blended. Spoon batter into prepared cups, filling each three-quarters frill. Bake until muffins a cake tester inserted into center comes out clean, 17 to 20 minutes. Let cool 10 minutes in pan. To remove, run knife around edge of cups and turn muffins out onto wire rack. Cool completely. Using pastry brush, spread Orange Glaze over muffins if desired. PER MUFFIN 221 cals; 3g protein; 10g total fat (1g sat. fat); 30g carbs; 0 chol.; 238mg sod.; 2g fiber. FLAXSEEDS - tiny oval-shaped brown seeds, also called linseeds. Bland in flavor, they are rich in omega-3 fatty acids and fiber. Available from natural food stores. Recipe from " Take the Cake: baking without dairy or eggs, " by Richard Pierce, director of Whole Foods Project; May 1999 Vegetarian Times. Notes: Fresh orange juice, sweet maple syrup and toasted poppy seeds add loads of flavor to these muffins. Be sure the poppy seeds are fresh because old ones can be bitter. The trick to making great muffins is not to overwork the batter, which results in a dense, heavy texture. Flaxseed makes eggless baked goods moist; serves as a binding agent. mc-edit by kitpath 5/99 - - - - - - - - - - - - - - - - - - * - - - - - * Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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