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 | | Zest of 1/2 large orange |
| 1/2 | c | Sugar |
| 2 | | Large egg whites |
| 1/4 | c | Low-fat buttermilk |
| 1/4 | c | Orange juice |
| 1 | ts | Vanilla |
| 2 | tb | Unsalted butter, melted |
| 1 | | 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.