Orange Poppy Seed Muffins (Light)

• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons poppy seeds
• 1/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup nonfat yogurt
• 1/4 cup canola oil
• 1 tablespoon finely grated orange zest (from one medium orange)
• 1/4 cup frozen orange juice concentrate
• GLAZE (OPTIONAL)
• 1/4 cup confectioners' sugar
• 1 tablespoon frozen orange juice concentrate

1. Preheat oven to 350u0b0F
2. Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
3. In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
4. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
5. Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
6. Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
7. Cool on a wire rack.
8. If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.

whole wheat pastry flour, flour, baking powder, poppy seeds, light brown sugar, eggs, vanilla, nonfat yogurt, canola oil, orange zest, orange juice, sugar, orange juice

Taken from www.food.com/recipe/orange-poppy-seed-muffins-light-277954 (may not work)