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Ингредиенты
- 5 x Large eggs
- 1/3 c. Soy oil
- 1 1/3 c. Lowfat milk
- 3/4 c. Lemon juice
- 3/4 lb Lightly salted butter, melted
- 3 1/2 c. Unbleached white flour
- 2 Tbsp. Baking pwdr
- 1 1/2 c. White sugar
- 2 c. Whole wheat pastry flour
- 1/2 c. Poppy seeds
Инструкции
- Here's my favorite al time Lemon Poppy seed Muffin recipe (from Eric Nagy):Mix wet ingredients completely but gently with whisk. (It is best not to add in the butter till ready to mix wet and dry together, otherwise it may get lumpy as it sits.) Combine dry ingredients. When grating the lemons, remove only the yellow outer layer, as the white is very bitter. Stir together wet and dry till just mixed-don't over mix. Fill buttered or possibly paper lined muffin tins generously. Cook immediately. Batter does not store well.
- Cooked muffins also don't last long unless frzn, in that case they do quite well. (Cooked muffins also don't last long because they're very yummy.)
- I cook them for 20 min at 325 - 350 F. in a convection oven or possibly for the same length of time at 400 F. in a conventional oven.
- Makes 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 12 servings | |
| Calories 629 | |
| Calories from Fat 303 | 48% |
| Total Fat 34.52g | 43% |
| Saturated Fat 16.71g | 67% |
| Trans Fat 0.03g | |
| Cholesterol 149mg | 50% |
| Sodium 837mg | 35% |
| Potassium 257mg | 7% |
| Total Carbs 71.82g | 19% |
| Dietary Fiber 4.6g | 15% |
| Sugars 27.28g | 18% |
| Protein 11.36g | 18% |
