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