Orange Poppy Seed Muffins (Light) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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From Shape magazine. Ingredients:
1 cup whole wheat pastry flour |
1 cup all-purpose flour |
2 teaspoons baking powder |
3 tablespoons poppy seeds |
1/4 cup light brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2/3 cup nonfat yogurt |
1/4 cup canola oil |
1 tablespoon finely grated orange zest (from one medium orange) |
1/4 cup frozen orange juice concentrate |
1/4 cup confectioners' sugar |
1 tablespoon frozen orange juice concentrate |
Directions:
1. Preheat oven to 350°F
2. Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
3. In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
4. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
5. Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
6. 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.
7. Cool on a wire rack.
8. If using glaze, blend confectioners’ sugar with the orange-juice concentrate. Drizzle over muffins and serve.
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