Orange Poppy Seed MuffinsPosted: March 13, 2009
I love Lemon Poppy Seed Muffins and was all set to make them when I realized I was out of lemons. I did have lemon juice, but I like adding the zest as well. So that was out. But I did have one orange left, so I decided to make Orange Poppy Seed Muffins instead. I knew I would like them as I love any type of muffin that includes orange so this was a no brainer for me.
I found this recipe on the Skinny Chef Site. She makes hers with lemon and I just swapped that out for Orange.
I am also submitting this to Joelen’s Women Chefs Event-Spotlight Dinners.
1 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/2 cup low-fat, trans-fat free margarine
1 egg white
1/4 cup low-fat, sour cream
1/4 cup fresh lemon juice-I used the juice of one medium orange
1 teaspoon lemon extract (optional)-I omitted
1 tablespoon lemon zest-I used the zest of one medium orange
2 tablespoons poppy seedsDirections:
Heat oven to 350º F. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder, baking soda, and salt in a large bowl or zipper lock bag. Stir well to combine.
In a medium bowl, mix sugar and margarine until smooth. Stir in egg white, sour cream, lemon juice, extract, lemon zest, and poppy seed. Add flour and mix until a batter forms, about 10 strokes with a wooden spoon. Don’t over mix, otherwise your muffins will be tough.
Fill muffin tins three-fourths full. Bake for 20-25 minutes or until muffins spring back to the touch. Cool completely before storing in an air-tight container for up to 3 days.