Date: Mon, 30 Jan 95 23:32:00 MST
Adapted from SECRETS OF FAT-FREE BAKING by Sandra Woodruff
Poppy Seed Muffins
1 c. whole wheat flour
1/2 c. oat flour (see note at end)
1/3 c. sugar
3-4 t. poppy seeds
1 t. baking soda
3/4 c. plain nonfat yogurt
2 egg whites or equivalent
1 t. almond extract (next time I'll use a little more)
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.