If you need to get some milk used up this is a great recipe…if you only have 1 cup to use up. I must say I spent a busy Saturday baking and cooking, trying to use up some of the milk I have and just so there are some snacks around again. This is a straightforward recipe from Taste of Home, probably the Healthy Cooking magazine.
Lemon Poppy seed Bread
1¼ c flour
¼ c granulated sugar
¼ c raw sugar
½ c oats (recipe calls for oat bran)
1 Tbsp poppy seed
2 tsp baking powder
½ tsp salt
2 Tbsp butter (unsalted)
2 Tbsp applesauce
2 Tbsp lemon juice (fresh if possible)
½ tsp lemon zest
1 c milk
Preheat oven to 350°F. Spray 3 medium sized bread pans with cooking oil, set aside.
In a medium bowl, whisk together milk, butter, applesauce, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.
Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack.
Cover with plastic wrap and store at room temperature or in the fridge.
- Crunchy Lemon and Poppyseed Muffins (sezlamont.wordpress.com)
- Lemon and Poppy Seed Muffins (autreview.com)
- Gluten Free Lemon Poppyseed Muffins (marthasgfkitchen.com)