Title: Poppy seed muffins (woodruff)
 Categories: None
      Yield: 8 Servings
 
      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)
 
  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