Date: Mon, 30 Jan 95 07:02:08 PST
From: "Rob Ryerson" (RYERSONRA@compctr.ccs.csus.edu)
These are very tasty, the anise adds a unique flavor boost. Note: the
anise extract I used listed canola oil as the first ingredient, but
offered no nutritional information. The Micro Cookbook nutritional
database entry for anise extract says 0 fat. So to get a 'worst case'
senario, I test added 1t of canola oil, and reviewed the nutritional
breakdown. The result was a per serving increase of 1 gram of fat,
and about 10 cals, resulting in 10% CFF. So depending on your brand
of extract, the below nutritional breakdown may be low, but the
recipe should stand as (10%CFF.
Exported from Micro Cookbook 4.0
Lemon - Anise - Poppy Bundt Muffins
Serves 6
Preparation :20 Cook :25 Stand :15 Total 1:00
An Internet recipe from J. Spielman, adapted by Rob
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds, (generous heap)
1 each rind of 1 lemon
1 teaspoon lemon extract
1 teaspoon anise extract
1 each powdered egg substitute, (reconstituted)
1 6 ounce white wave soy yogurt
1 cup orange juice
Combine dry ingredients through poppy seeds. In separate bowl,
mix remaining ingredients. Make a well in dry ingredients, and
combine wet mixture. Spritz and flour a bundt muffin pan. Spoon
in batter equally. The dough will be stiff, you may have to level
each muffin with moistened fingers. Bake in pre-heated oven at
350 F, for approx. 22 to 25 minutes. Cool in pan for 5 minutes,
and on rack for another 10.
Nutrition (per serving): 278 calories
Saturated fat 0 g
Total Fat 2 g (8% of calories)
Protein 8 g (11% of calories)
Carbohydrates 56 g (81% of calories)
Cholesterol 1 mg Sodium 463 mg
Fiber 1 g Iron 2 mg
Vitamin A 36 IU Vitamin C 19 mg
Alcohol 0 g
Source: Original Source Fat Free Internet Mailing List - Jayne
Spielman
Date Published: 4/18/94
kwvegan vegan