Tangerine Poppy Seed Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Tangerine Poppy Seed Muffins calories by ingredient
Introduction
Zesty twist on the classic lemon poppy muffin.You can substitute orange juice and zest if you don't have tangerines and rolled oats or oat bran for oat flour
Zesty twist on the classic lemon poppy muffin.
You can substitute orange juice and zest if you don't have tangerines and rolled oats or oat bran for oat flour
Number of Servings: 12
Ingredients
-
1 1/4 c all purpose flour
1/2 c oat flour
1/4 c plus 2 tbs splenda baking blend
1 1/2 tbs poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c skim milk
1/4 c sunflower oil
1 egg
3 tbs fresh squeezed tangerine juice
2 tsp tangerine zest
1/8tsp orange oil or extract (optional)
Glaze:
4 tbs powdered sugar
1 tbs tangerine juice
poppy seeds for sprinkling
Directions
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.