Orange-Poppy Seed Muffins Recipe

Name: Orange-Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. flaxseeds; 1 cup soy milk; 1/2 cup poppy seeds; 1 1/2 cups whole-wheat pastry flour; 1 1/2 cups unbleached white flour; 1 Tbs. baking powder; 2 tsp. baking soda; 1 tsp. salt; 1 tsp. ground cardamom; 1 cup maple syrup; 3/4 cup canola oil; 1/2 cup fresh orange juice; 2 Tbs. pure vanilla extract; 2 Tbs. grated orange peel; Orange Glaze

Servings: persons

1 Tbs. flaxseeds
1 cup soy milk
1/2 cup poppy seeds
1 1/2 cups whole-wheat pastry flour
1 1/2 cups unbleached white flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cardamom
1 cup maple syrup
3/4 cup canola oil
1/2 cup fresh orange juice
2 Tbs. pure vanilla extract
2 Tbs. grated orange peel
Orange Glaze

1
Preheat oven to 350F.
2
Coat twenty 2 1/2-inch muffin cups with cooking spray.
3
In coffee grinder or small food processor, grind flaxseeds.
4
Transfer to blender along with 1/2 cup soy milk; let soak 5 minutes.
5
Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat until fragrant, stirring constantly, 2 to 3 minutes.
6
Remove from heat and let cool.
7
In large bowl, sift both flours, baking powder, baking soda, salt and cardamom.
8
Stir in poppy seeds.
9
To mixture in blender, add maple syrup, oil, orange juice, vanilla extract and remaining 1/2 cup soy milk and blend thoroughly.
10
Add orange peel and pulse to combine.
11
Make well in center of dry ingredients and add maple syrup mixture, stirring with wooden spoon just until blended.
12
Spoon batter into prepared cups, filling each three-quarters full.
13
Bake until muffins a cake tester inserted into center comes out clean, 17 to 20 minutes.
14
Let cool 10 minutes in pan.
15
To remove, run knife around edge of cups and turn muffins out onto wire rack.
16
Cool completely.
17
Using pastry brush, spread Orange Glaze over muffins if desired.

1257

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbs. flaxseeds, 1 cup soy milk, 1/2 cup poppy seeds, 1 1/2 cups whole-wheat pastry flour, and more.

Yes, Orange-Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Poppy Seed Muffins

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