Instructions: MAKES 12 OVO

Preheat oven to 400F. Coat 12 standard muffin pan cups with cooking spray.

In large bowl, combine both flours, baking powder, baking soda, salt and almonds; stir with wooden spoon until blended. Stir in poppy seeds.

In medium bowl, whisk together egg whites, then whisk in apple juice, honey, oil, lemon extract and zest. Add all at once to dry ingredients and fold just until evenly moistened. Divide batter evenly among prepared muffin cups.

Make topping: In cup, mix together wheat germ and sugar. Sprinkle each muffin with some topping.

Bake until tops are lightly browned and toothpick inserted in center of muffin comes out clean, about 20 minutes. Transfer pan to wire rack and cool 5 minutes before removing muffins from pan.

VARIATION: Omit poppy seeds and fold In 1 cup blueberries to muffin batter.

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