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Categories:
whole wheat flour flour sugar poppy seeds baking soda nonfat yogurt egg whites vanilla almond almonds
Viewed: 69 - Published at: 4 years agoIngredients
- 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
- almond extract
- 1/4 cup chopped almonds (optional)
Method
- 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 350F 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.
