Poppy Seed Muffins
3 eggs*
2 1/2 cups white sugar
½ cup plus 2 TBSP safflower oil
½ cup applesauce
1 1/2 cups milk (rice milk can be
used)
¼
tsp. Stevia (optional)
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 TBSP poppy seeds
1 1/2 tsp. vanilla extract
|
1 1/2 tsp. almond extract
1
½ cups all purpose flour
1
½ cups whole wheat flour
Glaze
¾-
1 ½ cups powdered sugar (or more until you get the right consistency)
1/8
cup frozen apple juice concentrate (orange juice concentrate or milk may be
used as well)
½
tsp. vanilla
¼
tsp. almond extract
Beat
together the eggs, 2 1/2 cups white sugar and oil. Add in milk, Stevia
(optional), salt, baking powder, poppy seeds, vanilla, almond flavoring, and
flour. Mix well. Bake in paper lined
muffin cups at 350 degrees F (175 degrees C) for 20-23 minutes or mini muffins
for 13 minutes. The tops should be browned
and a toothpick inserted in the center should come out clean. Remove muffins as soon as you can while still
warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie
rack.
*****
These are so good! I love the zing the apple juice concentrate gives the glaze but the rest of my family prefers them without a glaze. They freeze very well. Recipe modified from Allrecipes.com.
These are so good! I love the zing the apple juice concentrate gives the glaze but the rest of my family prefers them without a glaze. They freeze very well. Recipe modified from Allrecipes.com.
*3
TBSP chia seeds and 9 TBSP of water can be used in place of the eggs. The texture of the muffins change
dramatically, they have a more spongy texture and need to be cooked 3 minutes
longer.
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