Poppy seed muffins (woodruff)

8 Servings

Ingredients

Quantity Ingredient
1 cup Whole wheat flour
½ cup Oat flour (see note at end)
⅓ cup Sugar
3 To 4 t. poppy seeds
1 teaspoon Baking soda
¾ cup Plain nonfat yogurt
2 Egg whites or equivalent
1 teaspoon Almond extract (next time
I'll use a little more)

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 F. for 14-16 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 till very fine.

Posted by mormaker@... to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995. y

:adapted from SECRETS OF FAT-FREE BAKING by Sandra Woodruff: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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