Ingredients for Lemon Anise Poppy Muffins Diabetic
- Whole Wheat Pastry Flour
- All Purpose Flour
- Splenda Granular
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- Lemon Rind
- Lemon Extract
- Anise Extract
- Egg Substitute
- Canola Oil
- Nonfat Vanilla Yogurt
- Orange Juice
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How to Make Lemon Anise Poppy Muffins Diabetic
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat with non-stick spray.
- In a large bowl, whisk together the whole-wheat pastry flour, baking powder, baking soda, salt, ground anise, and poppy seeds.
- In a separate bowl, combine the sugar substitute (or sugar), lemon zest, egg (if using), milk, applesauce (or oil), lemon juice, and vanilla extract. Whisk until well combined.
- Create a well in the center of the dry ingredients. Pour the wet ingredients into the well.
- Gently fold the wet and dry ingredients together until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full. The batter will be thick. You may need to use a spoon or spatula to level the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. If using real sugar and egg, baking time may increase to 25-30 minutes.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
12g
Fat
1g
Carbs
7g
