Orange-Poppy Seed Muffins

• 1 Tbs. flaxseeds
• 1 cup soy milk
• 1/2 cup poppy seeds
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 cups unbleached white flour
• 1 Tbs. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cardamom
• 1 cup maple syrup
• 3/4 cup canola oil
• 1/2 cup fresh orange juice
• 2 Tbs. pure vanilla extract
• 2 Tbs. grated orange peel
• Orange Glaze

1. Preheat oven to 350F.
2. Coat twenty 2 1/2-inch muffin cups with cooking spray.
3. In coffee grinder or small food processor, grind flaxseeds.
4. Transfer to blender along with 1/2 cup soy milk; let soak 5 minutes.
5. Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat until fragrant, stirring constantly, 2 to 3 minutes.
6. Remove from heat and let cool.
7. In large bowl, sift both flours, baking powder, baking soda, salt and cardamom.
8. Stir in poppy seeds.
9. To mixture in blender, add maple syrup, oil, orange juice, vanilla extract and remaining 1/2 cup soy milk and blend thoroughly.
10. Add orange peel and pulse to combine.
11. Make well in center of dry ingredients and add maple syrup mixture, stirring with wooden spoon just until blended.
12. Spoon batter into prepared cups, filling each three-quarters full.
13. Bake until muffins a cake tester inserted into center comes out clean, 17 to 20 minutes.
14. Let cool 10 minutes in pan.
15. To remove, run knife around edge of cups and turn muffins out onto wire rack.
16. Cool completely.
17. Using pastry brush, spread Orange Glaze over muffins if desired.

flaxseeds, soy milk, poppy seeds, flour, unbleached white flour, baking powder, baking soda, salt, ground cardamom, maple syrup, canola oil, orange juice, vanilla, orange glaze

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