Hi everyone– We seem to be the glad recipients of all manner of citrus these days– Teachers at school have been sharing bowls of lemons and tangerines and grapefruit from their trees. And Micah came down last weekend with a big bag of beautiful big oranges from the farms up in Ojai. So they’ll be some citrusy baking around here, including these orange muffins. They’re hearty and bright–a good way to start your morning…
WHOLE WHEAT ORANGE POPPY SEED MUFFINS
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup orange juice
1/4 cup canola oil
grated orange peel (about 1/3 cup)*
2 tab. poppy seeds
Stir together the white and wheat flours, sugar, baking powder and salt. Then mix in the egg, orange juice and oil. Finally fold in the orange peel and poppy seeds.
Spoon the batter into a muffin tin lined with paper muffin cups (or just sprayed with cooking spray). Bake them 15 to 20 minutes at 350 degrees until they are firm to the touch. Makes about 10 standard muffins.
Serve hot on a winter morning with a swatch of butter and orange marmalade. Delish.
*I used one very large orange, it might take 2 to have enough peel & juice.