LEMON POPPY SEED SNACK CAKE
1 cup All-purpose flour
¼ cup Granulated sugar
1 tsp. Baking powder (I use Rumford brand-no aluminum)
½ tsp. Baking soda
¼ tsp. Salt (optional-I put it in)
1 Tbl. Poppy seed
1 cup All-Bran original cereal or All-ran Bran Buds (I used original)
¼ cup Fat-free milk (I added about 1.2 cup dry milk too)
2 Egg whites (I used 1whole egg)
3 Tbl. Vegetable oil (can use olive oil if desired)
1 cup (8 oz.) Low-fat, lemon flavored yogurt (double batch used 3 (6 oz.) containers)
1 Tbl. Grated lemon peel (I used dried in the jar)
1 tsp. Powdered sugar if desired
Coat 8x8x2-inch pan with cooking spray. Heat oven to 350°.
In large mixing bowl, combine cereal, milk, egg whites, oil, lemon peel, poppy seeds and yogurt. Let stand about five minutes or until cereal softens.
Sift together flour, granulated sugar, baking powder, baking soda, and salt.
Combine dry ingredients and wet ingredients, stirring only until combined. Spread evenly in prepared pan.
Bake for about 25 minutes or until wooden toothpick comes out clean. Cool and dust with powdered sugar or glaze (vanilla, powdered sugar, milk) before serving.
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