Serves: 12; Prep Time: 10 minutes; Cook Time: 30 minutes Ingredients • 1 cup whole-wheat pastry flour • 1 cup all-purpose flour • 2 t baking powder • 3 T poppy seeds • 1/4 cup light brown sugar • 2 eggs • 1 t vanilla extract • 2/3 cup nonfat yogurt • 1/4 cup canola oil • 1 T finely grated orange zest (from one medium orange) • 1/4 cup orange-juice concentrate Glaze (Optional) • 1/4 cup confectioners’ sugar • 1 T frozen orange juice concentrate Nutrition Score per serving: (one muffin): 179 calories, 7 g fat (33% of calories), <1 g saturated fat, 25 g carbs, 4 g protein, 2 g fiber, 88 mg calcium, 1 mg iron, 66 mg sodium Directions • Preheat oven to 350 degrees F. Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray). • In a large mixing bowl, sift together both flours, baking powder, and poppy seeds. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate. • Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick. • 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. Cool on a wire rack. • If using glaze, blend confectioners’ sugar with the orange-juice concentrate. Drizzle over muffins and serve.
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