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.

Photo by Sophia A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 1 1/2

    cups all purpose flour

  • 1

    tsp baking powder

  • 1

    tsp baking soda

  • 1/2

    tsp salt

  • 1

    tsp ginger

  • 1/4

    tsp cloves

  • 1/2

    tsp almond extract

  • 1/4

    cup canola oil

  • 1/4

    cup soy milk

  • 1/4

    cup orange juice

  • 1/2

    cup applesauce

  • 1

    egg

  • 1

    TBSP poppy seeds

  • For the crunchy topping

  • 1

    cup cornflakes, crushed

  • 2

    TBSP amaretto or 1/2 tsp almond extract

  • powdered sugar

Directions

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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