Orange-poppy seed muffins (dairy-free)

20 servings

Ingredients

Quantity Ingredient
1 tablespoon Flaxseeds
1 cup Soy milk
¼ cup Poppy seeds
1½ cup Whole-wheat pastry flour
5½ cup Unbleached white flour
1 tablespoon Baking powder
2 teaspoons Baking soda
1 teaspoon Salt
1 teaspoon Ground cardamom
1 cup Maple syrup
¾ cup Canola oil
½ cup Fresh orange juice
2 tablespoons Pure vanilla extract
2 tablespoons Grated orange peel
Orange glaze; optional, see recipe

Directions

PREHEAT OVEN TO 350F. Coat twenty 2½-inch muffin cups with cooking spray.

In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with ½ cup soy milk; let soak 5 minutes.

Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat until fragrant, stirring constantly, 2 to 3 minutes. Remove from heat and let cool.

In large bowl, sift both flours, baking powder, baking soda, salt and cardamom. Stir in poppy seeds.

To mixture in blender, add maple syrup, oil, orange juice, vanilla extract and remaining ½ cup soy milk and blend thoroughly. Add orange peel and pulse to combine. Make well in center of dry ingredients and add maple syrup mixture, stirring with wooden spoon just until blended.

Spoon batter into prepared cups, filling each three-quarters frill. Bake until muffins a cake tester inserted into center comes out clean, 17 to 20 minutes. Let cool 10 minutes in pan. To remove, run knife around edge of cups and turn muffins out onto wire rack. Cool completely.

Using pastry brush, spread Orange Glaze over muffins if desired.

PER MUFFIN 221 cals; 3g protein; 10g total fat (1g sat. fat); 30g carbs; 0 chol.; 238mg sod.; 2g fiber.

FLAXSEEDS - tiny oval-shaped brown seeds, also called linseeds. Bland in flavor, they are rich in omega-3 fatty acids and fiber. Available from natural food stores.

Recipe from "Take the Cake: baking without dairy or eggs," by Richard Pierce, director of Whole Foods Project; May 1999 Vegetarian Times.

Notes: Fresh orange juice, sweet maple syrup and toasted poppy seeds add loads of flavor to these muffins. Be sure the poppy seeds are fresh because old ones can be bitter. The trick to making great muffins is not to overwork the batter, which results in a dense, heavy texture. Flaxseed makes eggless baked goods moist; serves as a binding agent.

mc-edit by kitpath@... 5/99

Recipe by: Vegetarian Times, May 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on May 09, 1999, converted by MM_Buster v2.0l.

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