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Sunday, September 14, 2008

*Almond-Poppy Seed Muffins*

Hi! Today I'm posting Almond-Poppy Seed Muffins. These are my favorite muffins, I will make these more than others. I use splenda in place of the sugar because I am a diabetic. You can also use less salt. There are other types of oil that you can use that are better for you , such as: coconut oil, peanut oil, sunflower oil, and others. I hope you enjoy this recipe.

*Almond-Poppy Seed Muffins*

Servings: 12

1 Egg
½Tsp Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1½ Tbls. Baking powder
½ Cup Chopped almonds
1/3 Cup Poppy seeds

Pre heat oven at 400°F.
Beat egg, salt and sugar until light and fluffy. Add oil slowly and continue beating. Beat in milk. set aside. Sift flour and baking powder together and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes.

Per Serving: 226 Cal (45% from Fat, 10% from Protein, 44% from Carb); 6 g Protein; 12 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 175 mg Calcium; 2 mg Iron; 289 mg Sodium; 18 mg Cholesterol.

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