I tried these this morning in mini muffin cups. I don't think I cooked them long enough as we were running short on time. They looked beautiful cooking but fell really flat as soon as I pulled them out of the oven. The taste was really good, but the consistency reminded me of rice pudding...or something similar. Pretty egg-y. I drizzled some WF pancake syrup and enjoyed them, but hoping they will come out a bit better after I cook them longer next time. Thanks for sharing!
Edit: This was the recipe I used from page 7:
2 oz water
1 tsp almond extract
1.5 tsp poppy seeds
vanilla pudding IP packet
1 egg white
baking powder (1/4 to 1/2 of each one)
sweetner (xylitol I prefer, but you can use splenda too)
I baked for 20 min. at 350. They were really tasty!!
I also found the batter very thick, so I added just a bit more water and a little more egg white - maybe that's where I went wrong? Is it supposed to be very thick?
Last edited by Pilgrimage; 08-13-2012 at 02:36 PM.