Lemon-Poppy Seed Mini-Muffins

Ingredients:

• 2 cups whole wheat pastry flour
• 1/2 cup granulated sugar
• 3 tbsp. poppy seeds
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup fat-free milk
• 1/4 cup canola oil
• 1 egg
• 1 egg white
• 1 tbsp. grated lemon zest
• 1/4 cup fresh lemon juice

Makes 24 Muffins (1 mini muffin per serving)

1. Preheat the oven to 400 F. Line a 24-cup mini-muffin pan with paper liners. 
2. Whisk together the flour, 1/4 cup of the sugar, the poppy seeds, baking powder, and salt in a large bowl. Whisk together the milk, oil, egg, egg white, and lemon zest in a small bowl. Add the milk mixture to the flour mixture and stir just until the flour mixture is moistened. 
3. Fill the muffin cups evenly with the batter. Bake until the tops spring back when lightly pressed, 10-15 minutes. Let cool in the pan on a rack.
4. Meanwhile, combine the remaining 1/4 cup of sugar and the lemon juice in a small microwavable bowl. Microwave on high until it boils, 45 seconds to 1 minute; stir until the sugar is dissolved. With a wooden skewer, poke 5 holes in each muffin. Gradually brush the lemon syrup over the muffins, letting in soak in before brushing on more syrup. Serve the muffins warm let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts. These fruity muffins have a nice taste to them. The original recipe calls for 1 cup of granulated sugar but I cut the sugar in half and the muffins were just as tasty. Lemon muffins are quite delicious and they make a nice treat any time of day. 

Challah Bread

Ingredients:

• 1/2 cup lukewarm water (105-110 F)
• 1 1/2 cups + 2 tbsp all purpose flour
• 1 envelope active dry yeast
• 1 large egg, beaten
• 2 tsp corn oil
• 2 tsp granulated sugar
• 3/4 tsp salt
• 1 egg white, beaten with 1 tbsp water
• 1/2 tsp poppy seeds

Makes 10 Servings

1. In a small bowl, combine the water and  1 tablespoon of the flour; sprinkle with the yeast. Let stand untuil foamy, about 10 minutes. Stir in the egg and oil.
2. In a food processor, combine the remaining flour, the sugar and salt. With the maching running, scrape the yeast mixture through the feed tube until the dough just forms a ball. Knead the dough by pulsing it until it is smooth and elastic, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; divide into 3 equal pieces. Roll each piece between your palms into an 18-inch rope. Pinch the ropes together at the one end and braid loosely. Spray a baking sheet with nonstick spray; gently transfer the braided loaf to the baking sheet. Cover loosely with plastic wrap or a smap towel and let it rise in a warm, draft-free place until doubled in volume, about 1 hour.
5. Preheat the oven to 350 F. Brush the loaf with half of the egg white. Bake about 20 minutes; brush with the remaining egg white and sprinkle with the poppy seeds. Bake until the loaf sounds hollow when tapped on the bottom, 10-15 minutes longer. Remove from the baking sheet and cool completely on a rack.

WW POINTS VALUE: 2 pts (1/10 of loaf per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. My bread making has been successful so far this year and I wanted to make a bread pudding for dessert. I've read that challah bread is perfect for making bread pudding because it's sweet and airy. Challah bread is a traditional Jewish bread that's perfect for making French toast and other fruity and sweet treats. This challah bread was light and airy and worth the time and effort making.