Servings: 16 muffins
Calories: 80.1kcal
Equipment
- measuring cups and spoons
- bowl for dry ingredients
- large mixing bowl
- Wooden spoon
- spatula
- hand mixer
- cupcake tins
- foil cupcake tin liners
- cooling rack
Ingredients
- 2½ c King Arthur 00 flour
- 1½ tsp baking powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp black poppy seeds
- 5 egg whites OR 3 whole eggs
- 1 c sugar or sweetener equivalent to that amount of sugar (I used Truvia with stevia.)
- 1 tsp vanilla
- 6 tsp almond extract (see note below)
- ½ c plain non fat yogurt
- 2 tsp apple cider vinegar
- ½ c water
Instructions
- Preheat the oven to 350℉.
- Place foil liners in 16 cupcake wells. Set aside.
- Add the apple cider vinegar to the water and set aside.
- Place the flour, baking powder, baking soda and salt in a bowl. Use a fork to mix these ingredients together.
- Add the poppy seeds to the flour mixture and use a fork to distribute them evenly throughout the flour mixture. Set aside.
- Add the egg whites, sweetener, vanilla extract and almond extract to a large mixing bowl. Use a hand mixture to beat these ingredients together until they are frothy.
- Add the yogurt to the wet ingredients and use the mixer to beat them into the other wet ingredients.
- Add a portion of the flour mixture to the wet ingredients and use the hand mixer to combine them.
- Add the water and vinegar to the mixing bowl along with another portion of the flour mix. Use the hand mixer to combine these additions into the batter. Continue to add portions of the dry ingredients to the wet ingredients until all of the dry ingredients are incorporated into the wet ingredients.
- Use a large cookie scooper to portion the batter into the 16 lines cupcake wells.
- Bake the muffins at 350℉ for 18 - 21 min. Check the muffins at 18 min. You are looking for a toothpick inserted into the center to come out clean and the tops to be lightly golden. If the muffins are not quite done, bake them for an additional 2-3 min. I baked my batch for 21 min.
- Remove the muffins from the oven when done. Transfer them to a cooling rack to cool.
- Serve and enjoy. Leftovers can be stored in a plastic storage bag at room temperature for several days. They freeze well.
Notes
I realize that 6 tsp of almond extract sounds like a lot but on my first attempt I used 3 tsp and the muffins barely had any almond flavor. The 6 tsp of almond extract is not strong and it is not overpowering - it gives a nice almond flavor. I only made these muffins with King Arthur 00 flour so I don't know if this amount of almond extract will give the same results with all purpose flour.
Nutrition
Serving: 1muffin | Calories: 80.1kcal | Carbohydrates: 14.1g | Protein: 3.4g | Fat: 0.5g | Sodium: 176mg | Fiber: 2.6g | Sugar: 0.8g
Tried this recipe?Let us know how it was!
