Low-Fat Poppy Seed Muffins
|
Ingredients
| 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) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
muffin, poppy seed muffin