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Almond Poppy Seed Muffins
Yield: 12 muffins

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

1/4 cup powdered sugar
1/8 teaspoon almond extract
1 to 1 1/2 teaspoons skim milk

Heat oven to 375 F. Spray bottoms only of 12 muffin cups with
nonstick cooking spray. Lightly spoon flour into measuring cup;
level off. In large bowl, combine flour, sugar, poppy seeds, baking
powder and salt; mix well.

In medium bowl, combine sour cream, applesauce, oil, = 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.

Bake at 375 F. 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.

Meanwhile, in small bowl, combine all glaze ingredients, adding
enough milk for desired drizzling consistency. Drizzle over warm
muffins. Best served warm.


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