Orange-poppy seed muffies
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Orange-poppy seed muffies
Last updated 6/12/2012 12:44:04 AM. Recipe ID 3368. Report a problem with this recipe.
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      Title: Orange-poppy seed muffies
 Categories: Muffins
      Yield: 16 Servings
    2/3 c  Whole-wheat flour
    1/2 c  All-purpose flour
  1 1/2 ts Baking powder
  1 1/2 ts Poppy seeds
    1/2 ts Baking soda
    1/2 ts Ground allspice
    1/4 ts Salt
      1 ea Zest of 1/2 large orange
    1/2 c  Sugar
      2 ea Large egg whites
    1/4 c  Low-fat buttermilk
    1/4 c  Orange juice
      1 ts Vanilla
      2 tb Unsalted butter, melted
      1 ea 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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Recipe ID 3368 (Apr 03, 2005)

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