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Ingredients
- 2 c. all-purpose flour
- 1 tbsp. poppy seeds
- 1/4 teaspoon baking soda
- 1 c. sugar
- 1/2 c. unsalted butter, soft
- 4 egg whites (or possibly 2 Large eggs)
- 1 teaspoon almond extract
- 1 teaspoon grated lemon peel
- 1 c. plain lowfat yogurt
- 1/4 c. crushed almonds
Directions
- Line 18 muffin c. with paper bake c.. Combine flour, poppy seed and baking soda; set aside. In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed till fluffy. Beat in egg whites or possibly Large eggs, almond and lemon peel. Add in the (flour) mix and yogurt alternately to the beaten mix, beating after each addition till combined. Fill prepared muffin c. 2/3 full. Sprinkle with crushed almonds if you like. Bake at 375 degrees for 20 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 966g | |
| Calories 2824 | |
| Calories from Fat 972 | 34% |
| Total Fat 111.06g | 139% |
| Saturated Fat 64.6g | 258% |
| Trans Fat 0.0g | |
| Cholesterol 276mg | 92% |
| Sodium 667mg | 28% |
| Potassium 1033mg | 30% |
| Total Carbs 408.57g | 109% |
| Dietary Fiber 9.8g | 33% |
| Sugars 214.16g | 143% |
| Protein 53.31g | 85% |
