Citrus Muffins

• 1 1/2 cups pastry flour, whole wheat or whole wheat flour
• 1/2 cup soy flour or another 1/2 cup whole wheat pastry flour, or 1/2 all-purpose flour
• 1 teaspoon salt
• 4 tablespoon sesame seeds ground, use a coffee grinder to grind
• 2 1/4 teaspoons baking powder
• 2 large eggs
• 1/2 cup yogurt, plain or buttermilk
• 1/4 cup vegetable oil such as canola or olive oil
• 13 cup honey if you prefer sweeter, add 1/2 cup of the honey
• 1 tablespoon orange zest freshly grated
• 2 each oranges juice

1. Preheat oven to 350F (180C) degree.
2. Coat muffin tins with cooking spray or grease with butter or lay with papper cups.
3. Whisk together whole wheat flour, soy flour, ground sesame seeds and baking powder.
4. In another bowl with an electric mixer, beat together eggs, yogurt or buttermilk, vegetable oil, honey, orange zest and orange juice until it turns out pale in colour and smooth.
5. Pour the wet mixture into the dry ingredients, stir just enough to moisten them.
6. Fill muffin tins 23 full and bake for about 20 minutes or until muffins are golden, a wooden stick inserted comes out clean.
7. Cool in the muffin tins on a wire rack completely.
8. Remove from tins and transfer to a wire rack.
9. Store at an air-tight container for a few days or freeze for up to 1 month.

pastry flour, soy flour, salt, sesame seeds ground, baking powder, eggs, yogurt, vegetable oil, honey, orange zest freshly, oranges juice

Taken from recipeland.com/recipe/v/citrus-muffins-51644 (may not work)