Yield: 8 Servings
1 cup whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons poppy seeds
¼ cup light brown sugar
1 teaspoon vanilla extract
2/3 cup nonfat yogurt
¼ cup canola oil
1 tablespoon Vita-Pakt #1ss Short Shredded Thin
Shaved Orange Peel
¼ cup confectioners' sugar
1 tablespoon Vita-Pakt #185 Orange Juice Concentrate
Preheat oven to 350°F. Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
In a large mixing bowl, sift together both flours, baking powder, and poppy seeds. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry. Cool on a wire rack.