Recipe: Almond Poppyseed Muffins

Hi Phyllis,

I guess when you put the glaze on this, you can sprinkle some slivered almonds on top.

Enjoy!
Nicole!

Almond Poppy Seed Muffins
Recipe By : Pillsbury Fast & Healthy Mar/Apr 98
Serving Size : 12 Preparation Time: 0:00

Ingredients:

1 1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light sour cream
1/3 cup applesauce
3 tablespoons oil
1/2 teaspoon almond extract
1 egg
1 egg white

***GLAZE***
1/4 cup powdered sugar
1/8 teaspoon almond extract
1 teaspoon skim milk (to 1 1/2 tsp)

Method:

1. Heat oven to 375F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
2. Lightly spoon flour into measuring cups; level off. In a large bowl, combine flour, sugar, poppy seed, baking powder and salt; mix well.
3. In medium bowl, combine sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
4. Bake at 375F for 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.
5. Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Serve warm.

PER MUFFIN:
calories 160
calories from fat 45 or 28%
total fat 5g; saturated 1g
cholesterol 20mg
sodium 105mg
total carbohydrate 25g
dietary fiber 1g
sugars 13g
protein 3g