I just made these for the first time this morning.  They’ve already been “approved” by Megan, Evan & myself … not to bad!!

The base of this recipe came from The Biggest Loser Cookbook, but I tweaked a couple of things for a variety of different reasons.

Here’s what you’ll need:

1 cup whole wheat flour (yep, if you saw me on Twitter this morning I was asking how/if this was different than Whole Grain Oat Flour.  I couldn’t find Whole Grain Oat Flour at Kroger or Publix, so I just went with it & used my regular old whole wheat flour instead … seemed ok!)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup organic yogurt (I used vanilla)
3 large egg whites
1/3 cup honey (yep, that’s important … the first batch I made I forgot to pour this in the bowl … that batch went in the garbage!)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon grated lemon peel
2 teaspoons poppy seeds

Here’s what you’ll do:

Preheat oven 350.  Coat 20 cups of a mini-muffin tin with spray (I’m not a fan of sprays so I use this).

Combine flour, baking soda, baking powder, and salt.  Sift (or just mix together like I did!).

In a medium bowl, combine the yogurt, egg whites, honey, vanilla & lemon extracts with a sturdy wisk until well mixed.

Stir in the flour mixture until just combined.  Stir in the lemon peel and poppy seeds.  Spoon batter into prepared muffin cups.

Bake for 9 to 11 minutes or until it passes the toothpick test!  Cool in the pan on a rack for 5 minutes.  Then remove the muffins to the rack.

Per muffin: 41 calories, 1 g protein, 8 g carbs, 64mg of sodium