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Cardamom Lemon-Peel Muffins

Ingredients: 2 1/2 Cup(s) Oat bran; uncooked 1 Cup(s) Whole-what flour 1 Cup(s) All-purpose flour 1 Teaspoon(s) Ground cardamom 2 Teaspoon(s) Baking powder 1 1/2 Teaspoon(s) Baking soda 2 Cup(s) Unsweetened applesauce 1/2 Cup(s) Vegetable oil 1/2 Cup(s) Honey 4 large Egg whites 1/4 Teaspoon(s) Almond extract 1 Lemon; grated rind of Directions: Preheat oven to 400F. Spray two muffin tins with vegetable oil spray or use paper muffin cups. In a medium bowl, combine bran, flour, cardamom, baking powder and baking soda. Mix well. In a large bowl, combine applesauce, oil, honey, egg whites, almond extract and lemon peel. Mix well. Stir dry ingredients into wet ingredients. Mix well, but do not overmix. Fill prepared muffin cups almost full. Place in oven and reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown. Serve warm or at room temperature.
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Overbeating can make muffins tough. * If you don't have a nonstick muffin pan, a spritz of nonstick cooking spray in the pan Baked lemon chickens Cut the chickens in half along the breast and backbone. Press down on each half to flatten it slightly. Combine the onion, spring onion, chili, garlic, oil, and lemon juice in a food processor and process until smooth. Spoon the mixture over the Cardamom-scented sweet rice Combine 1 cup milk, water, ginger, cardamom and cinnamon sticks in a medium saucepan. Bring to a boil, then add rice and honey and stir well. Bring mixture to a boil once more, then reduce heat to low and simmer until rice is tender and liquid