Tuesday, April 7, 2009

Lemony Love

Holy creeholey, it's Tuesday! And I'm home sick, but such is life, right? After all, this could be a blessing in disguise - it's giving me some time to catch up on the 47 gazillion things on my to-do list, get a blog post in, and maybe... just maybe... even sleep!

One of the things I haven't done today was bake (I know, horrors!), but I did actually do some Easter prep yesterday (while avoiding homework, of course!). A week or so ago (maybe longer, I really can't remember much these days - the old age factor, right ;-) ?) I had an oh-so quiet, demure, hint of a request for some lemon-poppyseed muffins from a certain boy. Of course, I had to oblige - how can I not when he does so much stuff for me?? - and I made quick work of the batter-y goodness, with the plan to deliver the freshly baked puffs to him at work the next day.

Well, since life didn't really work out as planned (and I'm an airhead who forgets things like putting said muffins in the car), I had to freeze the little beauties for the weekend, when Andrew (being the insanely generous person he is) stopped by to take me out for a sushi dinner / movie date.

*Sidebar: Um, yeah, by the way, can you tell I like sushi?? Really though, it's the only "out" food I can eat safely - raw fish = safe... goooo figure. End sidebar.*

So anyways, yes. Muffins. Lemon. Love. They're all gone, and the next request has come in too (for the pumpkin-coconut cake... hey, I can get pictures this time!) - not to mention I made (and delivered on time!) him another batch of muffins last week!

Andrew's Lemon Cupcakes
Makes 18 regular cupcakes
1 cup flour
1 cup whole wheat flour
1 cup sugar
1 tsp baking soda
2 tsp baking powder
1/2 cup egg substitute (such as Egg Beaters), or 2 eggs, lightly beaten
1/2 cup canola oil
1 cup low-fat plain yogurt
1/4 cup lemon juice
1 1/2 tbsp lemon zest
1 1/2 tbsp poppy seeds
  1. Preheat oven to 350°F. Line muffin tins with liners or grease.
  2. Whisk all the dry ingredients together in a large bowl.
  3. In a separate bowl, beat egg substitute, oil, yogurt, lemon juice and lemon zest in a smaller bowl.
  4. Add wet ingredients and mix lightly, then mix in poppy seeds gently.
  5. Bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.
Amount Per Serving
Calories: 160.3
Total Fat: 6.8 g
Cholesterol: 0.9 mg
Sodium: 22.9 mg
Total Carbs: 22.6 g
Dietary Fiber: 1.1 g
Protein: 3.1 g

1 comment :

Pam said...

Such a perfect cupcake. I love lemon and poppy seeds together.