Poppy Seed Muffins
Yields: 16 Muffins
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Ingredients
| 1 1⁄2 | c | flour (plus 2 tbs) |
| 1⁄2 | c | whole wheat flour |
| 1 | c | sugar (plus 2 tbs) |
| 2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 2 | tsp | poppy seeds (divided) |
| 1⁄2 | stick | butter (melted, plus 1 tbs) |
| 3⁄4 | c | buttermilk |
| 1 1⁄2 | tsp | vanilla |
| 1 | egg (lightly beaten) | |
| 1⁄2 | c | Stonyfield Organic Plain Yogurt |
| zest from 1 orange |
Directions
Preheat oven to 375°
In a small bowl, combine 3 tbs sugar, 2 tbs flour, 1 tbs melted butter, and half of poppy seeds (1 tsp).
Stir with a fork until crumbly and set aside.
In a large bowl, combine remaining flours through poppy seeds. Make a well in center, and set aside.
Combine remaining melted butter through orange zest.
Pour into center of the well and stir until just mixed. Batter will be light and fluffy.
Spoon into 16 muffin cups and top each with crumbly mixture.
Bake 16 to 18 minutes.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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