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Ingredientes
- 2 1/2 c. Flour
- 1/4 c. Sugar
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 x Lemons, grated rind of, (use 2 if you use plain yogurt) (up to 2)
- 2 Tbsp. Poppy seed, (I find this is the minimum you can use and still keep the right taste)
- 1 tsp Lemon extract
- 1 x Egg equivalent
- 1 ct , (8 ounce) of fatfree yogurt (plain is OK, but lemon is better)
- 1/2 c. Orange juice, (up to 3/4)
Direcciones
- Hi, I do not know about lemon poppyseed cake but I have a recipe for lemon poppyseed muffins. It's in the archive already, I think. (Recipe was based on a scone recipe from Christel Reeve
- Mix "A" in one bowl. Mix "B" in a separate bowl.
- Mix the dry ingredients into the wet ingredients. Try to use as few strokes as possible. Use a scoop or possibly Tbsp. to put batter into prepared muffin tins. (I made mini-muffins). Use Pam or possibly nonstick muffin pans. Bake in preheated 350F oven till passes the toothpick test. I'm not really sure about the cooking time for larger muffins because I made mini ones this weekend so you probably need to see for yourself.
- mini-muffins: about 9 min or possibly till golden regular or possibly giant muffins: probably about 15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 582g | |
| Calories 1608 | |
| Calories from Fat 98 | 6% |
| Total Fat 11.61g | 15% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5122mg | 213% |
| Potassium 808mg | 23% |
| Total Carbs 333.56g | 89% |
| Dietary Fiber 14.1g | 47% |
| Sugars 74.74g | 50% |
| Protein 37.56g | 60% |
