Tangerine Poppy Seed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 c all purpose flour1/2 c oat flour1/4 c plus 2 tbs splenda baking blend1 1/2 tbs poppy seeds2 tsp baking powder1 tsp baking soda1/2 tsp salt1 c skim milk1/4 c sunflower oil1 egg3 tbs fresh squeezed tangerine juice2 tsp tangerine zest1/8tsp orange oil or extract (optional)Glaze:4 tbs powdered sugar1 tbs tangerine juicepoppy seeds for sprinkling
1. Preheat oven to 350 F. Line a muffin tin with paper muffin cups and spray with cooking spray, set aside.
2. In a large bowl, mix together flour, sugar, oat flour, poppy seeds, baking powder, baking soda and salt.
3. In a medium bowl, whisk together milk, oil, egg, tangerine juice, zest and extract. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
4. Divide batter in prepared pan. Bake for 30 to 35 minutes, or until muffins are light golden brown and a toothpick in the centre comes out clean. Cool on a wire rack for 10 minutes.
5. Remove from pan and cool completely on rack.
6. Whisk powdered sugar and 1 tbs juice until devolved and drizzle about 1/2 tsp per muffin and sprinkle with poppy seeds. Store in an air tight container at room temperature or in the fridge.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SANDOZ338.
2. In a large bowl, mix together flour, sugar, oat flour, poppy seeds, baking powder, baking soda and salt.
3. In a medium bowl, whisk together milk, oil, egg, tangerine juice, zest and extract. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
4. Divide batter in prepared pan. Bake for 30 to 35 minutes, or until muffins are light golden brown and a toothpick in the centre comes out clean. Cool on a wire rack for 10 minutes.
5. Remove from pan and cool completely on rack.
6. Whisk powdered sugar and 1 tbs juice until devolved and drizzle about 1/2 tsp per muffin and sprinkle with poppy seeds. Store in an air tight container at room temperature or in the fridge.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SANDOZ338.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 5.7 g
- Cholesterol: 15.8 mg
- Sodium: 300.4 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.7 g
- Protein: 3.1 g
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