Yield: 16 servings
|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|
|1 each||Zest of 1/2 large orange|
|2 eaches||large egg whites|
|¼ cup||low-fat buttermilk|
|¼ cup||orange juice|
|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.