ORANGE POPPY SEED MUFFINS (LIGHT)

Orange Poppy Seed Muffins (Light) image

Provided by Redsie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

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

Steps:

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.