Citrus Muffins

Name: Citrus Muffins
Yield: 12
Cuisine: Fusion
Ingredients: pastry flour, whole wheat; soy flour; salt; sesame seeds; baking powder; eggs; yogurt, plain; vegetable oil; honey; orange zest; oranges

Submitted by happyhousewomen

Adding orange juice and peel make these muffins very citrus, moist and delicious!

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

35 min

Ingredients

1 ½

CUPS WHOLE-WHEAT PASTRY FLOUR
or whole wheat flour

CUP SOY FLOUR
or another 1/2 cup whole wheat pastry flour, or 1/2 all-purpose flour *

TEASPOON SALT

TABLESPOON SESAME SEEDS
ground, use a coffee grinder to grind

2 ¼

TEASPOONS BAKING POWDER

LARGE EGGS

CUP YOGURT, PLAIN
or buttermilk

CUP VEGETABLE OIL
such as canola or olive oil

⅓

CUP HONEY
if you prefer sweeter, add 1/2 cup of the honey

TABLESPOON ORANGE ZEST
freshly grated

EACH ORANGES
juice

Directions

Preheat oven to 350℉ (180℃) degree.

Coat muffin tins with cooking spray or grease with butter or lay with papper cups.

Whisk together whole wheat flour, soy flour, ground sesame seeds and baking powder.

In another bowl with an electric mixer, beat together eggs, yogurt or buttermilk, vegetable oil, honey, orange zest and orange juice until it turns out pale in colour and smooth.

Pour the wet mixture into the dry ingredients, stir just enough to moisten them.

Fill muffin tins ⅔ full and bake for about 20 minutes or until muffins are golden, a wooden stick inserted comes out clean.

Cool in the muffin tins on a wire rack completely.

Remove from tins and transfer to a wire rack.

Store at an air-tight container for a few days or freeze for up to 1 month.