Lemon Anise Poppy Muffins Diabetic Recipes

Steps:

• 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.

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)
• Prepare the glaze: Whisk together confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.

Steps:

• 1. Preheat the oven to 350°F. Spray 18 cups of 2 12-cup muffin tins with nonstick cooking spray or line with paper liners. 2. In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended. Make a well in the center. 3. In another medium bowl, combine the oil, egg, milk, yogurt, vanilla, and zest until well blended. Pour into the well in the flour mixture stir just until combined (do not over-mix), about 1 minute. Spoon the batter into the cups, filling each about 2/3 full. 4. Bake until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in the tins on a rack, 5 minutes, then remove from the pan and place on the rack to finish cooling. Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with water.NOTE: Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with wter.EXCHANGES1 1/2 Carbohydrate 1/2 FatNUTRITION FACTSCalories 123 Calories from Fat 36Total Fat 4g Saturated Fat 0gCholesterol 12mgSodium 140mgCarbohydrate 20g Dietary Fiber 0g Sugars 8gProtein 2g

Steps:

• Preheat oven to 350°F. Place 18 paper baking cups in muffin pans. Set aside. Place cake flour, Splenda Granular, sugar and softened unsalted butter in large mixing bowl. Mix on medium speed 1 to 2 minutes with an electric mixer until blended and crumbly. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended. Blend buttermilk, lemon juice, lemon zest and peel, eggs and vanilla in small bowl. Add 2/3 cup of buttermilk mixture to flour mixture. Mix on medium speed 1 minute. Stop and scrape sides and bottom of bowl. Mix on medium-high speed 45 to 60 seconds. Reduce mixer speed to low and add remaining liquid; blend. Stop mixer and scrape sides and bottom of bowl again. Add poppyseeds. Mix on medium-high speed 30 seconds.
• Pour muffin batter into prepared pans.
• Bake muffins 12 to 15 minutes or until toothpick inserted in center comes out clean.