Orange-poppy Seed Muffies Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Whole-wheat flour,
1/2 cup: All-purpose flour,
1 1/2 tsp: Baking powder,
1 1/2 tsp: Poppy seeds,
1/2 tsp: Baking soda,
1/2 tsp: Ground allspice,
1/4 tsp: Salt,
1 each: Zest of 1/2 large orange,
1/2 cup: Sugar,
2 each: Large egg whites,
1/4 cup: Low-fat buttermilk,
1/4 cup: Orange juice,
1 tsp: Vanilla,
2 tbsp: Unsalted butter, melted
1 each: Orange marmalade for muffie,
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 TBS thickened batter, 2 inches apart, onto greased baking sheets.
Sprinkle with more cereal, if desired. Bake in center of 425-degree
oven until tops have taken slight tinge and edges are very lightly
browned, about 7-8 minutes, rotating pans if browning irregularly. Do
not overbake. Cool on racks. Makes 16 (3- inch) muffies.
Source from luhu.jp
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 TBS thickened batter, 2 inches apart, onto greased baking sheets.
Sprinkle with more cereal, if desired. Bake in center of 425-degree
oven until tops have taken slight tinge and edges are very lightly
browned, about 7-8 minutes, rotating pans if browning irregularly. Do
not overbake. Cool on racks. Makes 16 (3- inch) muffies.
Source from luhu.jp
Tags
Muffins