Low-Fat Poppy Seed Muffins



10 servings



1 cup whole wheat flour
1/2 cup oat flour
1/3 cup sugar
1 to 1-1/3 tbsp. poppy seeds
1 tsp. baking soda
3/4 cup plain nonfat yogurt
2 egg whites
1 tsp. vanilla or
almond extract
1/4 cup chopped almonds (optional)


Combine the flours, sugar, poopy seeds, and baking soda, and stir to mix well. Add the yogurt, egg whites, and vanilla or almond extract, and stir just until the dry ingredients are moistened. Fold in the almonds if desired.

Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350°F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from oven and allow it to sit 5 minutes before removing the muffins. Serve warm or at room temperature.

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