Title: Poppy Seed Muffins
Categories: Digest, Jan., Fatfree
Yield: 8 Servings

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)

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@rmii.com 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip