Almond Poppy Seed Muffins Recipe
Servings: 12
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 c. sugar
- 1 Tbsp. poppy seeds
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1/3 c. light lowfat sour cream
- 1/3 c. applesauce
- 3 Tbsp. oil
- 1/2 tsp almond extract
- 1 x egg
- 1 x egg white
- 1/4 c. powdered sugar
- 1/8 tsp almond extract
- 1 tsp skim lowfat milk (to 1 1/2 tsp)
Directions
- 1. Heat oven to 375F. Spray bottoms only of 12 muffin c. with nonstick cooking spray.
- 2. Lightly spoon flour into measuring c.; level off. In a large bowl, combine flour, sugar, poppy seed, baking pwdr and salt; mix well.
- 3. In medium bowl, combine lowfat sour cream, applesauce, oil, 1/2 tsp. almond extract, egg and egg white; beat well. Add in to flour mix; stir just till dry ingredients are moistened. Spoon batter proportionately into sprayed muffin c..
- 4. Bake at 375F for 18 to 24 min or possibly till tops are light golden and toothpick inserted in center comes out clean. Immediately remove from pan; cold 5 min on wire rack.
- 5. Meanwhile, in small bowl, combine all glaze ingredients, adding sufficient lowfat milk for desired drizzling consistency. Drizzle over hot muffins. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 155 | |
| Calories from Fat 49 | 32% |
| Total Fat 5.52g | 7% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 20mg | 7% |
| Sodium 162mg | 7% |
| Potassium 41mg | 1% |
| Total Carbs 24.04g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 11.56g | 8% |
| Protein 2.41g | 4% |
