Almond Poppy Muffins (or lemon)

Preheat oven to 350 degrees.

½ cup vanilla yogurt

3 large egg whites

1/3 cup honey

1 tsp. vanilla extract

½ tsp. almond or lemon extract

Combine yogurt, egg whites, honey, vanilla extract and almond or lemon extract with a whisk until well mixed.  NOTE: If you crack the egg whites into the measuring cup that you will be using for the honey, the honey will pour out without sticking.

1 cup oat flour or white flour *  

¼ tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

1 tsp. poppy seeds

Add flour, baking soda, baking powder, salt and poppy seeds.

Stir until just combined.

Spray mini muffin cups with PAM.

Spoon the batter into sprayed mini muffin cups.

Bake for 11 minutes or until a toothpick comes out clean.  Cool in the pan until muffins come out easily.

Makes 20 mini muffins.

FYI: Because of the honey, the muffin tops are a bit sticky.  I store them in a single layer in a plastic container with a paper towel over them.

* I have used oat flour and white flour.  Between the two, I prefer the taste of the oat flour.  The white flour gives the muffins a bit of a spongy texture.

Freeze:  These muffins freeze very well.

Nutrition Facts:  Per muffin – 41 calories, 1 g protein, 8 g carbohydrates, less than 1 g fat, trace cholesterol, less than 1 g fiber, 64 mg sodium

Recipe Source:  revised from Biggest Loser Cookbook – page 41

These muffins can also be made in cupcake tins.  Bake for approximately 17 minutes.

FULL RECIPE WITHOUT THE PICTURES — –

ALMOND POPPY MUFFINS (or Lemon)

Preheat oven to 350 degrees.

½ cup vanilla yogurt

3 large egg whites

1/3 cup honey

1 tsp. vanilla extract

½ tsp. almond or lemon extract

Combine yogurt, egg whites, honey, vanilla extract and almond or lemon extract with a whisk until well mixed.  NOTE: If you crack the egg whites into the measuring cup that you will be using for the honey, the honey will pour out without sticking.

1 cup oat flour or white flour *  

¼ tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

1 tsp. poppy seeds

Add flour, baking soda, baking powder, salt and poppy seeds.

Stir until just combined.

Spray mini muffin cups with PAM.

Spoon the batter into sprayed mini muffin cups.

Bake for 11 minutes or until a toothpick comes out clean.  Cool in the pan until muffins come out easily.

Makes 20 mini muffins.

FYI: Because of the honey, the muffin tops are a bit sticky.  I store them in a single layer in a plastic container with a paper towel over them.

* I have used oat flour and white flour.  Between the two, I prefer the taste of the oat flour.  The white flour gives the muffins a bit of a spongy texture.

Freeze:  These muffins freeze very well.

Nutrition Facts:  Per muffin – 41 calories, 1 g protein, 8 g carbohydrates, less than 1 g fat, trace cholesterol, less than 1 g fiber, 64 mg sodium