Poppy Seed Muffins (woodruff) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Whole wheat flour,
1/2 cup: Oat flour, see note at end
1/3 cup: Sugar,
3: To 4 t. poppy seeds,
1 tsp: Baking soda,
3/4 cup: Plain nonfat yogurt,
2: Egg whites or equivalent,
1 tsp: Almond extract, (next time
Ill use a little more),
Directions:
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 cant 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.
1.80
Source from luhu.jp
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 cant 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.
1.80
Source from luhu.jp
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