Ingredients
-
1 1/2 cups whole wheat pastry flour
-
1 cup all-purpose flour
-
1/4 cup Splenda granular (sugar substitute)
-
2 teaspoons baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
2 teaspoons lemon rind (1 lemon)
-
1 teaspoon anise extract
-
1/4 cup egg substitute
-
2 tablespoons canola oil
-
1 cup orange juice
-
1 teaspoon lemon extract
-
2 tablespoons poppy seeds
-
6 ounces nonfat vanilla yogurt
Instructions
- Preheat oven to 350°F.
- Coat a muffin tin with nonfat cooking spray.
- In large bowl, combine dry ingredients through poppy seeds.
- In a smaller bowl, mix remaining ingredients.
- Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
- Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.