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CATEGORY CUISINE TAG YIELD
Grains, Eggs Digest, Jan., Fatfree 8 Servings

INGREDIENTS

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)

INSTRUCTIONS

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

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