Clementine Poppy Seed Muffins
- Reviews 4
Ready In: 35 mins
Yields: 10 muffins
Ingredients
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1⁄4 cup poppy seed
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 3⁄4 teaspoon baking soda
- 3 clementines
- 1 cup low-fat plain yogurt
- 2 eggs
- 1⁄4 cup butter, melted
Directions
- In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
- Finely grate the rind of 2 of the clementines; add to the bowl.
- Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
- Whisk together the yogurt, eggs and butter.
- Pour over the flour mixture; stir just until moistened.
- Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
- Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.
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