Orange Poppy-Seed Muffins
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