Poppy Seed with Lemon Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Muffin Ingredients:1 cup sifted cake flour2 Tbsp poppy seeds 1 tsp baking powder1/4 tsp salt5 canned apricot or 2 peach halves (packed in juice) 1 cup sugar1 cup water2 tsp vanilla extract5 egg whites, at room temperaturecooking sprayGlaze Ingredients:3/4 cups sifted powdered sugar 1 1/2 Tbsp lemon juice
Serving Size: 15 muffins
Preheat oven to 375 degrees.
In a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. Set aside.
Puree the apricot or peach halves to a smooth consistency. You should have about 3 rounded tablespoons.
Transfer the puree to a large mixing bowl. With beating with an electric mixer set at medium, gradually add 3/4 cups of the sugar, producing a mixture that looks like egg yolks. Turn the mixer to low and add the water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated into the batter.
Using a clean bowl and beaters, beat the egg whites until thick. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form and the meringue mixture looks glossy. Stir a third of the meringue into the batter to lighten it, the fold in the remainder.
Spray the muffin cups or use muffin papers. Fill each muffin cup 2/3 full. Bake until a tester comes out clean and the center of the muffins spring back to the touch, 20 - 25 minutes.
Transfer to wire rack to cool.
Mix the lemon juice and powdered sugar in a small bowl. Set aside for 5 minutes before using.
When muffins are cooled, spoon glaze over the tops.
Number of Servings: 15
Recipe submitted by SparkPeople user CATSANDGARDENS.
Preheat oven to 375 degrees.
In a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. Set aside.
Puree the apricot or peach halves to a smooth consistency. You should have about 3 rounded tablespoons.
Transfer the puree to a large mixing bowl. With beating with an electric mixer set at medium, gradually add 3/4 cups of the sugar, producing a mixture that looks like egg yolks. Turn the mixer to low and add the water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated into the batter.
Using a clean bowl and beaters, beat the egg whites until thick. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form and the meringue mixture looks glossy. Stir a third of the meringue into the batter to lighten it, the fold in the remainder.
Spray the muffin cups or use muffin papers. Fill each muffin cup 2/3 full. Bake until a tester comes out clean and the center of the muffins spring back to the touch, 20 - 25 minutes.
Transfer to wire rack to cool.
Mix the lemon juice and powdered sugar in a small bowl. Set aside for 5 minutes before using.
When muffins are cooled, spoon glaze over the tops.
Number of Servings: 15
Recipe submitted by SparkPeople user CATSANDGARDENS.
Nutritional Info Amount Per Serving
- Calories: 117.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 90.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.2 g
- Protein: 2.4 g
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