Almond Poppy Seed Muffins 2
Source of Recipe
Pillsbury Fast & Healthy Mar/Apr 98
List of Ingredients
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light sour cream
1/3 cup applesauce
3 tablespoons oil
1/2 teaspoon almond extract
1 egg
1 egg white
***GLAZE***
1/4 cup powdered sugar
1/8 teaspoon almond extract
1 teaspoon skim milk (to 1 1/2 tsp)Recipe
1. Heat oven to 375F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
2. Lightly spoon flour into measuring cups; level off. In a large bowl, combine flour, sugar, poppy seed, baking powder and salt; mix well.
3. In medium bowl, combine sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
4. Bake at 375F for 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.
5. Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Serve warm.
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