Instructions: Combine the flours, sugar, poppy seeds, and baking soda, and stir to mix well. Add the yogurt, egg whites, and vanilla or almond extract, and stir just until the dry ingredients are moistened. Fold in the almonds if desired.

Coat muffin cs. with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from oven and allow it to sit 5 minutes before removing the muffins. Serve warm or at room temperature.

Makes 10 muffins.

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