Orange-poppy seed muffies

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.

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