Clementine Poppy Seed Muffins

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup poppy seed
• 1 tablespoon baking powder
• 1 teaspoon ground ginger
• 3/4 teaspoon baking soda
• 3 clementines
• 1 cup low-fat plain yogurt
• 2 eggs
• 1/4 cup butter, melted

1. In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
2. Finely grate the rind of 2 of the clementines; add to the bowl.
3. Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
4. Whisk together the yogurt, eggs and butter.
5. Pour over the flour mixture; stir just until moistened.
6. Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
7. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
8. Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.

flour, granulated sugar, poppy seed, baking powder, ground ginger, baking soda, clementines, lowfat plain yogurt, eggs, butter

Taken from www.food.com/recipe/clementine-poppy-seed-muffins-199225 (may not work)