Orange Poppy Seed Muffins
- 1 cup whole-wheat pastry flour
- 1 cup flour
- 2 tsp baking flour
- 3 tbsp poppy seeds
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2/3 cup nonfat yogurt
- 1/4 cup canola oil
- 1 tbsp grated orange zest
- 1/4 cup orange juice concenrate
Preheat oven to 350 F. Line a 12 inch muffin baking tin with paper cupcake liners.
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 spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be thick.
Divide the batter mong the muffin cups, filling each about 2/3 full. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the middle of the muffin comes out dry. Cool on a wire rack...If using a glaze, blend 1/4 cup confectioners' sugar and 1 tbsp frozen orange-juice concentrate together and drizzle over top.