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 ;-) ?)
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
- Preheat oven to 350°F. Line muffin tins with liners or grease.
- Whisk all the dry ingredients together in a large bowl.
- In a separate bowl, beat egg substitute, oil, yogurt, lemon juice and lemon zest in a smaller bowl.
- Add wet ingredients and mix lightly, then mix in poppy seeds gently.
- Bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.
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
Such a perfect cupcake. I love lemon and poppy seeds together.
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