Saturday, January 9, 2010

Almond Poppy Muffins

Makes 6 giant muffins

  • 2 c whole wheat flour
  • 1T + 1t poppy seeds
  • 1/4 t baking soda
  • 1/2 c crushed almonds
  • 1 t lemon zest
  • 1 c low fat yogurt
  • 2 eggs
  • 2/3 c honey
  • 2T butter, melted
  • 1 t almond extract


Heat oven to 375 degrees and prep muffin tin. Combine dry ingredients in large bowl and wet in medium. Combine wet into dry. Bake for 20 minutes.

All Natural Recipes, Whole Grain Recipes, All Natural Whole Grain Almond Poppy Muffins


MrsSpock said...

Once my blueberry muffins are gone (and likely that will be tomorrow!) I am trying these.

MrsSpock said...

Just finally made these- and they are two thumbs up! I made them with dairy-free margarine, but otherwise followed the recipe.

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