2 c. all-purpose flour
1 tbsp. poppy seeds
1/4 tsp. baking soda
1 c. sugar
1/2 c. unsalted butter, soft
4 egg whites (or 2 eggs)
1 tsp. almond extract
1 tsp. grated lemon peel
1 c. plain lowfat yogurt
1/4 c. crushed almonds

Line 18 muffin cups with paper bake cups. Combine flour, poppy seed and baking soda; set aside. In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until fluffy. Beat in egg whites or eggs, almond and lemon peel. Add the (flour) mixture and yogurt alternately to the beaten mixture, beating after each addition until combined. Fill prepared muffin cups 2/3 full. Sprinkle with crushed almonds if desired. Bake at 375 degrees for 20 minutes or until golden.