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)
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Almond Poppy Seed Muffins
Servings: 12
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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