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Poppy Seed Muffins

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Submitted by whitelinehomer

YIELD

8 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 237
½ 118
CUP ML OAT FLOUR *
79
CUP ML SUGAR
3 to 4
TEASPOONS POPPY SEED
1 5
TEASPOON ML BAKING SODA
¾ 177
CUP ML YOGURT, PLAIN
nonfat
2 2
EACH EGG WHITES *
1 5
TEASPOON ML ALMOND EXTRACT
add more if desired *

Directions

Combine dry ingredients.

Combine wet ingredients.

Combine wet and dry ingredients.

Bake in muffin pan using either nonstick spray or papers.

Bake at 350℉ (180℃) for 14 to 16 min. Yield: 8 -10 muffins.

Note: If you can’t get oat flour than just run some quick cooking rolled oats (the ones that cook in 1 min.) in your food processor until very fine.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 100 12% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 80mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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