Poppy Seed Muffins
Yield
8 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| ½ | cup |
oat flour
|
* |
| ⅓ | cup |
sugar
|
|
| 3 to 4 | teaspoons |
poppy seed
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | cup |
yogurt, plain
nonfat |
|
| 2 |
egg whites
|
*
|
|
| 1 | teaspoon |
almond extract
add more if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 118 | ml |
oat flour
|
* |
| 79 | ml |
sugar
|
|
|
poppy seed
|
|
||
| 5 | ml |
baking soda
|
|
| 177 | ml |
yogurt, plain
nonfat |
|
| 2 | each |
egg whites
|
*
|
| 5 | 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.
