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Categories:
whole grain oat flour baking soda salt non-fat vanilla yogurt egg whites honey vanilla lemon extract lemon peel poppy seed
Viewed: 8 - Published at: 6 years agoIngredients
- 1 cup whole grain oat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup non-fat vanilla yogurt
- 3 large egg whites
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 tablespoon lemon peel
- 1 teaspoon poppy seed
Method
- Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.
- In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.
- Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
- In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
- Stir in the reserved flour mixture until just combined.
- Stir in the lemon peel and poppy seeds.
- Spoon the batter into 20 prepared muffin cups.
- Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
- Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.
