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poppy seeds low-fat buttermilk sugar vegetable oil eggs lemon juice lemon zest whole wheat flour baking powder salt lemon juice honey sugar
Viewed: 57 - Published at: 3 years agoIngredients
- 2 Tbs. poppy seeds
- 1 cup low-fat buttermilk
- 1 cup granulated sugar
- 13 cup vegetable oil
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 Tbs. lemon zest
- 2 1/2 cups whole wheat flour
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/4 cup fresh lemon juice
- 2 Tbs. honey
- 2 Tbs. granulated sugar
Method
- Preheat oven to 350F.
- Coat three 2-cup mini-loaf pans with cooking spray.
- To make Batter: Stir poppy seeds into buttermilk in measuring cup.
- Beat sugar, oil, eggs, lemon juice and zest with electric mixer 1 to 2 minutes, or until pale and thick.
- Gradually pour in buttermilk mixture, and beat until smooth.
- Combine flour, baking powder and salt in separate bowl.
- Stir flour mixture into egg mixture with wooden spoon.
- Pour batter into prepared loaf pans.
- Bake 35 to 40 minutes, or until a toothpick inserted in center of one loaf comes out clean.
- To make Glaze: Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
- Pierce tops of loaves all over with wooden skewer or toothpick.
- Generously brush honey glaze over breads so it seeps into holes.
- Cool completely before wrapping in plastic wrap to store.
