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Lemon-Poppy Seed Mini-Muffins

1 cup whole grain oat flour
14 teaspoon baking soda
14 teaspoon salt
12 cup non-fat vanilla yogurt
3 large egg whites
13 cup honey
1 teaspoon vanilla extract
12 teaspoon lemon extract
1 tablespoon lemon peel
1 teaspoon poppy seed


Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray. In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain. Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice. In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed. Stir in the reserved flour mixture until just combined. Stir in the lemon peel and poppy seeds. Spoon the batter into 20 prepared muffin cups. Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry. Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.

Source: www.food.com