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Рецепт Lemon Broccoli Poppyseed Muffins
by Global Cookbook

Lemon Broccoli Poppyseed Muffins
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Ингредиенты

  • 1 c. all-purpose flour sifted before measuring
  • 1 c. whole wheat flour sifted before measuring
  • 1 Tbsp. baking pwdr
  • 1/2 tsp salt
  • 2 Tbsp. poppy seeds
  • 1 x lemon
  • 13 Tbsp. lowfat milk or possibly as needed
  • 2 x extra-large Large eggs
  • 1/4 c. vegetable oil
  • 2 1/4 c. minced broccoli stems and florets

Инструкции

  1. Here's a lemony, crunchy, savory treat which pairs well with soups and salads. the muffins freeze well; just hot in microwave or possibly conventional oven.
  2. PREHEAT oven to 400F. Prepare muffin tin as preferred (spray or possibly paper liners). Into a 2-c. measure, squeeze juice from 1 lemon and add in sufficient lowfat milk to make 1 c. liquid. Finely zest the lemon into this mix and set aside.
  3. IN LARGE BOWL, combine flours, baking pwdr, salt and seeds. Stir to mix well.
  4. Add in the other liquid ingredients to the MEASURE of lowfat milk and lemon. Add in the wet ingredients to the dry, mixing quickly and gently with a fork till the dry ingredients are just moistened. With a rubber scraper, mix in the broccoli.
  5. Fill each muffin c. half full. Bake 20 min or possibly till the muffins are golden. Serve hot.