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Add a photoServings: 1
Ingredients
- 1/4 c. Poppy seeds
- 2/3 c. Lowfat milk
- 2 c. Flour
- 1/2 c. Sugar
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1 x Egg, beaten
- 1/3 c. Oil, vegetable
- 1 x Juice of 1/2 a lemon
Directions
- Combine seeds and lowfat milk and set aside in saucepan; heat to boiling, remove from heat and let stand 20 min. Combine dry ingredients, make a well in center. Combine lowfat milk mix, egg and oil. Add in all at once to well in dry ingredients. Mix only till dryingredients are moistened. Fill greased or possibly paper-lined muffin tins 2/3 full.
- Bake in preheated 450' oven 20-25 min.
- Makes 1 dozen. For mini- muffinstins, fill 3/4 full and bake 12-15 min.
- Makes 2-3 dozen
- "mini-muffins."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 681g | |
| Calories 2255 | |
| Calories from Fat 839 | 37% |
| Total Fat 95.7g | 120% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 1.88g | |
| Cholesterol 194mg | 65% |
| Sodium 5086mg | 212% |
| Potassium 826mg | 24% |
| Total Carbs 309.11g | 82% |
| Dietary Fiber 13.6g | 45% |
| Sugars 110.44g | 74% |
| Protein 43.17g | 69% |
