https://foodland.iga.com/Recipes/Detail/1578/
Yield: Makes 12 muffins
| 1 | cup | nonfat plain yogurt | |
|
|
|||
| 1 | teaspoon | baking soda | |
|
|
|||
| 1/3 | cup | light margarine | |
|
|
|||
| 3/4 | cup | sugar | |
|
|
|||
| 1/2 | cup | egg substitute or 4 egg whites | |
|
|
|||
| 2 | cups | flour | |
|
|
|||
| 2 | teaspoons | poppy seeds | |
|
|
|||
| 1 | teaspoon | almond extract | |
|
|
|||
Preheat oven to 375 F. Line muffin tins with paper baking cups. In a bowl, mix yogurt and baking soda together; mixture will bubble. In a large bowl, beat margarine and sugar until fluffy. Beat in egg. Fold in flour and yogurt mixture alternately, 1/2 at a time. Blend well. Stir in poppy seeds and almond extract. Pour into muffin tins. Bake 15 - 18 minutes.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/1578/
Be the first to comment on this recipe!
Add a Comment Login