Orange-Poppy Seed Muffins
Serves: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
(one muffin): 179 calories, 7 g fat (33% of calories), <1 g saturated fat, 25 g carbs, 4 g protein, 2 g fiber, 88 mg calcium, 1 mg iron, 66 mg sodium
Prep Time: 10 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
(one muffin): 179 calories, 7 g fat (33% of calories), <1 g saturated fat, 25 g carbs, 4 g protein, 2 g fiber, 88 mg calcium, 1 mg iron, 66 mg sodium
These are the perfect grab-and-go
treats. They're best served within a day
or two, but they freeze well.
Ingredients
1 cup whole-wheat pastry flour1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons poppy seeds
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup nonfat yogurt
¼ cup canola oil
1 tablespoon finely grated orange zest (from one medium orange)
¼ cup orange-juice concentrate
Glaze (Optional)
¼ cup confectioners' sugar
1 tablespoon frozen orange juice concentrate
Directions
-
Preheat oven to 350°F. Line a
12-inch muffin baking tin with paper
cupcake liners (or spray lightly
with cooking spray).
- In a large mixing bowl, sift together both flours, baking powder, and poppy seeds. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
- Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
- Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry. Cool on a wire rack.
- If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.
