These muffins are yummy, but not super-sweet. Makes a great lunch treat for the kids.
By Stonyfield
These muffins are yummy, but not super-sweet. Makes a great lunch treat for the kids.
Ready In: 30 minutes
Level: Medium
Prep: 12 minutes
Cook: 18 minutes
Yields: 16 Muffins
- 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 Whole Milk Smooth & Creamy Plain
- zest from 1 orange
Ingredients
directions
Step 1
Preheat oven to 375°
Step 2
In a small bowl, combine 3 tbs sugar, 2 tbs flour, 1 tbs melted butter, and half of poppy seeds (1 tsp).
Step 3
Stir with a fork until crumbly and set aside.
Step 4
In a large bowl, combine remaining flours through poppy seeds. Make a well in center, and set aside.
Step 5
Combine remaining melted butter through orange zest.
Step 6
Pour into center of the well and stir until just mixed. Batter will be light and fluffy.
Step 7
Spoon into 16 muffin cups and top each with crumbly mixture.
Step 8
Bake 16 to 18 minutes.
