Yield: 16 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | whole-wheat flour |
| ½ cup | all-purpose flour |
| 1½ teaspoon | baking powder |
| 1½ teaspoon | poppy seeds |
| ½ teaspoon | baking soda |
| ½ teaspoon | ground allspice |
| ¼ teaspoon | salt |
| 1 each | Zest of 1/2 large orange |
| ½ cup | sugar |
| 2 eaches | large egg whites |
| ¼ cup | low-fat buttermilk |
| ¼ cup | orange juice |
| 1 teaspoon | vanilla |
| 2 tablespoons | unsalted butter, melted |
| 1 each | Orange marmalade for muffie |
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.