Orange Poppy Seed Muffins (Light)

Total Time
40mins
Prep 10 mins
Cook 30 mins

From Shape magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
  3. In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
  4. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
  5. Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
  6. Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
  7. Cool on a wire rack.
  8. If using glaze, blend confectioners’ sugar with the orange-juice concentrate. Drizzle over muffins and serve.
Most Helpful

Loved the poppy seed and orange, but found them kind of dense and a little dry. I added cranberries to half the batch and that worked nicely for a little sweetness. All in all these were good, healthier muffins!

kelly in TO May 08, 2008

These were really good Celine, especially right from the oven. The smell of orange is so refreshing this time of year. (April). I did what one reviewer suggested and added a bit more lowfat plain yogurt. I also used Marramamba's Splenda Glaze. These didn't rise as I expected and so I made a note of that for next time. Glad I tagged for Photoforum!!

CoffeeB April 05, 2008

I like this recipe, basically, but it was a bit dry. That is to be expected in a low-fat, light muffin. I did use only all purpose flour since I had no whole wheat. That worked fine. Next time I will increase the yogurt a bit to add some extra moisture. Would be good with lemon, too!

nott March 06, 2008