Lemon-Poppy Seed Mini-Muffins

• whole grain oat flour↗1 cup
• baking soda↗1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• non-fat vanilla yogurt↗1⁄2 cup
• large egg whites↗3
• honey↗1⁄3 cup
• vanilla extract↗1 teaspoon
• lemon extract↗1⁄2 teaspoon
• lemon peel↗1 tablespoon
• poppy seed↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.

2. 2

   In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.

3. 3

   Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.

4. 4

   In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.

5. 5

   Stir in the reserved flour mixture until just combined.

6. 6

   Stir in the lemon peel and poppy seeds.

7. 7

   Spoon the batter into 20 prepared muffin cups.

8. 8

   Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.

9. 9

   Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.