Recipe - Orange Marmalade Poppy Seed Muffins

1 lg Egg
2 tablespoon Frozen orange juice
concentrate; (slightly
thawed)
2 tablespoon Honey or molasses; (I used
one of honey, one of
molasses)
2 tablespoon Olive oil or sofened butter
One half cup Yogurt of buttermilk
2 tablespoon Wheat bran
1/3 cup Unsweetened orange
marmalade*
1 One half cup Sifted whoe wheat pastry
flour
3 tablespoon Poppy seeds
2 tablespoon Lecithin granules; (liquid
works too, just put it in
with the wet ingredients)
2 tablespoon Wheat germ
2 tablespoon Oat bran
1 tablespoon Grated orang rind
1 teaspoon Baking powder
1 teaspoon Baking soda
Orange glaze; (2 tablespoons
orange marmalade mixed with
1 tablespoon boiling water)

From: Smart Muffins by Jane Kinderlehrer

Poppy seeds are a good source of important enzymes, the B vitamins, and
many mineralsincluding zinc, which is essential to healing, to your sense
of taste, to healthy bones, and to growth in children.

In a mixing bowl or food processor, blend together the egg, orange
concentrate, honey or/and molasses, oil or butter, yogurt or buttermilk,
bran, and marmalade. In another bowl, mix together the flour, seeds,
lecithin granules, wheat germ, oat bran, orange rind, baking powder, and
baking soda. Preheat oven to 400F. Line 12 muffin wells with paper baking
cups, or grease with a mixture of lecithin and oil.

*Sorrel Ridge is what we use and what the book recomends, but you can use
any.

(oh great, now I have to get up, walk through the cold house, find the
recipe for Cornbread Muffins, bring it back here, and type it with my sore
fingers. Forget it, I'll do it tomorrow. Gotta catch up with reading my
email anyway. :o) Hope I don't forget to change the subject...) Cornbread
Muffins

Posted to BakeryShoppe Digest by Cat in the Hat
catinhat@machinesandtools.com on Apr 03, 1998