Poppy Seed Muffins
Low Fat Recipe
Poppy Seed Muffins with honey, olive oil, milk and egg substitute mixed with whole wheat flour, sea salt and poppy seeds.
1 cup liquid honey
1/3 cup plus 2-tablespoons olive oil
1-1/4 cup skim milk
3/4 cup liquid egg substitute OR 6 egg whites lightly beaten with fork
2-1/4 cup whole wheat flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup poppy seeds
Topping: Combine honey, olive oil, skim milk and egg substitute in a small bowl. Whisk to combine in ingredients.
Muffins: In a large bowl, combine flour, baking powder and salt; mix gently but until thoroughly combined. Fold in poppy seeds. Pour into muffin tins sprayed with nonstick spray or lined with paper liners. Bake at 400-degrees for 20 minutes.
*Regular table salt will work fine if sea salt is not available, or you simply do not wish to use it.
Recipe makes 10 to 12 servings Poppy Seed Muffins. Serving size: 1 muffin.