Orange-Poppy Seed Muffies
Yield
16 muffiesPrep
30 minCook
10 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
whole-wheat pastry flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
poppy seed
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
oranges
zest |
|
| ½ | cup |
sugar
|
|
| 2 | each |
egg whites
large |
*
|
| ¼ | cup |
buttermilk
|
|
| ¼ | cup |
orange juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter
unsalted, melted |
|
| 1 | each |
orange marmalade
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
poppy seed
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
allspice
ground |
|
| 1.3 | ml |
salt
|
|
| 1 | each |
oranges
zest |
|
| 118 | ml |
sugar
|
|
| 2 | each |
egg whites
large |
*
|
| 59 | ml |
buttermilk
|
|
| 59 | ml |
orange juice
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
unsalted, melted |
|
| 1 | each |
orange marmalade
|
*
|
Directions
Combine dry ingredients in 1-quart mixing bowl.
Mix well.
Process zest with sugar in food processor or blender until sugar-fine.
Add orange sugar to mixing bowl with remaining ingredients (except marmalade).
Stir to combine (disregard any small lumps).
Stir in currants.
Chill, covered airtight, at least 4 hours to thicken.
Drop 2 tablespoons thickened batter, 2 inches apart, onto greased baking sheets.
Sprinkle with more cereal, if desired.
Bake in center of 425-degree F oven until tops have taken slight tinge and edges are very lightly browned, about 7 to 8 minutes, rotating pans if browning irregularly.
Do not overbake.
Cool on racks.
