Recipe - Lemon-Anise-Poppy Muffins

1 One half cup Whole wheat flour
1 cup Allpurpose flour
One fourth cup Sugar
2 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
2 tablespoon Poppy seeds, (generous
Heap)
1 Rind of 1 lemon
1 teaspoon Lemon extract
1 teaspoon Anise extract
1 Powdered egg substitute,
(reconstituted)
1 6 ounce white wave soy
Yogurt
1 cup Orange juice

Combine dry ingredients through poppy seeds. In separate bowl, mix
remaining ingredients. Make a well in dry ingredients, and combine wet
mixture. Spritz and flour a bundt muffin pan. Spoon in batter equally. The
dough will be stiff, you may have to level each muffin with moistened
fingers. Bake in preheated oven at 350 F, for approx. 22 to 25 minutes.
Cool in pan for 5 minutes, and on rack for another 10.

Nutrition (per serving): 278 calories

Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 8 g (11% of
calories) Carbohydrates 56 g (81% of calories)

Cholesterol 1 mg Sodium 463 mg Fiber 1 g Iron 2 mg Vitamin
A 36 IU Vitamin C 19 mg Alcohol 0 g

Source: Original Source Fat Free Internet Mailing List Jayne Spielman
Date Published: 4/18/94

Posted by "Rob Ryerson" RYERSONRA@compctr.ccs.csus.edu to the Fatfree
Digest [Volume 14 Issue 31] Jan. 31, 1995.
:An Internet recipe from J. Spielman, adapted by Rob:

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip