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Full Online Book HomeLearning KitchenFruit - Lemon - Low Fat Lemon-poppy Seed Muffins
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Fruit - Lemon -  Low Fat Lemon-poppy Seed Muffins Post by :LACAVALIER Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2689

Click below to download : Fruit - Lemon - Low Fat Lemon-poppy Seed Muffins (Format : PDF)

Fruit - Lemon - Low Fat Lemon-poppy Seed Muffins

2 cups all-purpose flour
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
8 ounces lemon low-fat or fat-free yogurt
1 large egg -- lightly beaten
1 cup blueberries

powdered sugar
fresh lemon juice

Preheat oven to 400 degrees. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.

Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.
Lightly fold in blueberries.

Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400 degrees for 14 minutes or until golden. Poke holes on top of muffins with a toothpick.

Make a glaze of powdered sugar and lemon juice and pour over the top of each muffin. Remove muffins from pan immediately; place on a wire rack.

Tip: Grate only the yellow-colored part of lemon rind. Grate rind before extracting juice. Make muffins ahead, and freeze.

Calories without blueberries and glaze: 179 (25% from fat); FAT 4.9g
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3 egg whites, room temperature 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1/2 teaspoon vinegar 1 cup sugar Combine egg whites, vanilla, salt and vinegar. Beat until frothy, then slowly add sugar, beating until stiff peaks form. Make sure you do not under beat. Spoon meringue into 6 equal portions on unglazed brown paper. Shape meringues into circles about 4 inches in diameter with sides about 1 1/2 inches high. Bake at 300° for 45 minutes. Cool meringues away from drafts. Serves 6 cups. Lemon Custard: 1 cup sugar 1 1/2 cup boiling water 1/4 cup plus 1 tablespoon cornstarch 3

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Vegetable cooking spray 5 egg whites 3/4 C sugar 1-1/2 tsp lemon juice 1-1/2 tsp lemon extract 1/8 tsp salt 3/4 C sifted flour 2 T sifted powdered sugar Lemon filling Garnish: lemon twists, sifted powdered sugar Preheat oven to 350 degrees.Coat a 15 x 10 x 1 in. jellyroll pan w/cooking spray; line with wax paper. Coat wax paper with cooking spray; set aside. Beat egg whites at high speed w/electric mixer until foamy. Gradually add sugar, 1 T. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 min). Add lemon