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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1/2 cup |
| poppy seed: 1/4 cup |
| baking powder: 1 Tbl |
| ground ginger: 1 tsp |
| baking soda: 3/4 tsp |
| clementines: 3 |
| lowfat plain yogurt: 1 cup |
| eggs: 2 |
| salted butter: 1/4 cup (melted) |
Clementine Poppy Seed Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
10 serving(s)
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- In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
- Finely grate the rind of 2 of the clementines; add to the bowl.
- Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
- Whisk together the yogurt, eggs and butter.
- Pour over the flour mixture; stir just until moistened.
- Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
- Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.