Ingredients
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1 cup whole wheat pastry flour
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/4 cup light brown sugar
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2 eggs
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1 teaspoon vanilla extract
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2/3 cup nonfat yogurt
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1/4 cup canola oil
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1 tablespoon finely grated orange zest (from one medium orange)
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1/4 cup frozen orange juice concentrate
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1/4 cup confectioners' sugar
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3 tablespoons poppy seeds
Instructions
- Preheat oven to 350°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.