Orange-Poppy Seed Muffins

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Orange-Poppy Seed Muffins

 

Makes 20

 

Be sure the poppy seeds are fresh because old ones can

be bitter. The trick to making great muffins is not to

overwork the batter, which results in a dense, heavy

texture.

 

1 Tbs. flaxseeds

1 cup soy milk

1/2 cup poppy seeds

1 1/2 cups whole-wheat pastry flour

1 1/2 cups unbleached white flour

1 Tbs. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cardamom

1 cup maple syrup

3/4 cup canola oil

1/2 cup fresh orange juice

2 Tbs. pure vanilla extract

2 Tbs. grated orange peel

Orange Glaze (optional; May '99, p. 50)

 

Preheat oven to 350°F. Coat twenty 2 1/2-inch muffin

cups with cooking spray. In coffee grinder or small

food processor, grind flaxseeds. Transfer to blender

along with 1/2 cup soy milk; let soak 5 minutes.

 

Meanwhile, in small skillet, preferably cast iron,

toast poppy seeds over low heat until fragrant,

stirring constantly, 2 to 3 minutes. Remove from heat

and let cool.

 

In large bowl, sift both flours, baking powder, baking

soda, salt and cardamom. Stir in poppy seeds.

 

To mixture in blender, add maple syrup, oil, orange

juice, vanilla extract and remaining 1/2 cup soy milk

and blend thoroughly. Add orange peel and pulse to

combine. Make well in center of dry ingredients and

add maple syrup mixture, stirring with wooden spoon

just until blended.

 

Spoon batter into prepared cups, filling each

three-quarters full. Bake until muffins a cake tester

inserted into center comes out clean, 17 to 20

minutes. Let cool 10 minutes in pan. To remove, run

knife around edge of cups and turn muffins out onto

wire rack. Cool completely. Using pastry brush, spread

Orange Glaze over muffins if desired.

 

PER muffin: 221 CAL; 3 G PROT; 10 G TOTAL FAT (1 SAT.

FAT); 30 G CARB.; 0 MG CHOL; 238 MG SOD.; 2 G FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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