Orange Poppy-Seed Muffins

Orange Poppy-Seed Muffins

• 1/2 cup non-fat Greek yogurt

• 1/2 cup freshly squeezed orange juice

• Grated zest of 1 large orange

• 1/3 cup granulated sugar

• 2 tablespoons vegetable oil

• 1 egg

• 1 teaspoon vanilla

• 1/4 teaspoon almond extract

• 1 1/2 cups all-purpose flour

• 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon ground cloves

• 2 teaspoons poppy-seeds

Preheat the oven to 350. Prepare 12 muffin cups with non-stick spray or paper liners. (Note, I used paper liners that were fairly small, so this ended up yielding 12 muffins that were a little smaller. Slightly larger liners, or just spooning the batter directly into the pan might yield about 8 larger muffins.)

Whisk together the yogurt, orange juice, orange zest, sugar, oil, egg, vanilla and almond extract. In a separate bowl, combine the flour, baking soda, baking powder, salt, cloves and poppy-seeds. Add the dry ingredients to the wet and stir just until combined.

Divide the batter between the muffin cups, filling them about 3/4 full.

Bake at 350 for 18-20 minutes until a toothpick inserted in the center comes out clean.

Yields 12 muffins.

Weight Watchers Points Plus Value: 5 points for two muffins (Note: If making fewer/larger muffins, be sure to recalculate the points value - the points for the entire batch is 30.)

Recipe from Curly Girl Kitchen