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1½ cups unbleached white self-raising
flour
½ cup wholemeal plain flour
¼ cup poppyseeds
1 tablespoon finely grated lemon rind
½ cup grapeseed oil
½ cup apple juice concentrate
½ cup lemon juice
½ cup low-fat milk or low-fat soy milk
4 egg whites or 3 whole eggs
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Method:
Preheat the oven to 180°C and lightly
grease the muffin tray. Sift the flours into a medium-sized bowl
and add the poppyseeds and lemon rind. In another bowl, combine
the grapeseed oil, apple juice concentrate, lemon juice, milk and egg
whites, and beat well. Add the lemon juice mixture to the flour
and fruit and stir thoroughly. Spoon into the muffin tray and
bake for 20-25 minutes or until golden brown. Remove the muffins
immediately from the tray and allow to cool, covered with a tea towel,
on a wire rack.
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