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2/3 c whole-wheat flour 1/2 c sugar
1/2 c all-purpose flour 2 ea large egg whites
1 1/2 ts baking powder 1/4 c low-fat buttermilk
1 1/2 ts poppy seeds 1/4 c orange juice
1/2 ts baking soda 1 ts vanilla
1/2 ts ground allspice 2 tb unsalted butter, melted
1/4 ts salt 1 ea Orange marmalade for muffie
1 ea Zest of 1/2 large orange
16 servings
Combine dry ingredients in 1-quart mixing bowl. Mix well. Process zest
with sugar in food processor or blender until sugar-fine.
Add orange sugar to mixing bowl with remaining ingredients (except
marmalade). Stir to combine (disregard any small lumps). Stir in
currants. Chill, covered airtight, at least 4 hours to thicken.
Drop 2 TBS thickened batter, 2 inches apart, onto greased baking sheets.
Sprinkle with more cereal, if desired.
Bake in center of 425-degree oven until tops have taken slight tinge
and edges are very lightly browned, about 7-8 minutes, rotating pans if
browning irregularly. Do not overbake. Cool on racks. Makes 16 (3-
inch) muffies.
1/2 c all-purpose flour 2 ea large egg whites
1 1/2 ts baking powder 1/4 c low-fat buttermilk
1 1/2 ts poppy seeds 1/4 c orange juice
1/2 ts baking soda 1 ts vanilla
1/2 ts ground allspice 2 tb unsalted butter, melted
1/4 ts salt 1 ea Orange marmalade for muffie
1 ea Zest of 1/2 large orange
16 servings
Combine dry ingredients in 1-quart mixing bowl. Mix well. Process zest
with sugar in food processor or blender until sugar-fine.
Add orange sugar to mixing bowl with remaining ingredients (except
marmalade). Stir to combine (disregard any small lumps). Stir in
currants. Chill, covered airtight, at least 4 hours to thicken.
Drop 2 TBS thickened batter, 2 inches apart, onto greased baking sheets.
Sprinkle with more cereal, if desired.
Bake in center of 425-degree oven until tops have taken slight tinge
and edges are very lightly browned, about 7-8 minutes, rotating pans if
browning irregularly. Do not overbake. Cool on racks. Makes 16 (3-
inch) muffies.
