Lemon-Poppy Seed Mini-Muffins |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Biggest Loser Muffins Ingredients:
1 cup whole grain oat flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup non-fat vanilla yogurt |
3 large egg whites |
1/3 cup honey |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1 tablespoon lemon peel |
1 teaspoon poppy seed |
Directions:
1. 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.
2. 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.
3. Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
4. In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
5. Stir in the reserved flour mixture until just combined.
6. Stir in the lemon peel and poppy seeds.
7. Spoon the batter into 20 prepared muffin cups.
8. Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
9. Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.
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