Poppy Seed Muffins
| Yield: | 8 Servings |
| Categories: | Fat-Free |
| 1 | c | Whole wheat flour |
| 1/2 | c | Oat flour (see note at end) |
| 1/3 | c | Sugar |
| 3 | To 4 t. poppy seeds | |
| 1 | ts | Baking soda |
| 3/4 | c | Plain nonfat yogurt |
| 2 | Egg whites or equivalent | |
| 1 | ts | Almond extract (next time |
| I'll use a little more) |
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