Poppy Seed Orange Muffins

It’s the first day of Thanksgiving break and we’ve watched the Deep Oceans DVD of Planet Earth and we’re just getting breakfast on the table.  It’s going to be tasty.  My mom got me a couple of the Taste of Home books a while ago and this is our favorite muffin recipe from the bread book.  So easy to make and they taste fabulous!  Enjoy!!  He’s Isaac chanting, “nitch, nitch, nitch” after I‘ve filled the muffins tins.  You’d never guess that he and Neil are my official taste testers during the day, right?

Poppy Seed Orange Muffins

Cream:

½ cup butter

1 cup sugar

Add one at a time beating well:

2 eggs

Stir in:

1 cup plain yogurt

¼ cup orange juice concentrate

2 Tbsp. orange peel, (peel of a large orange)

Combine dry ingredients and add to creamed mixture just until moistened:

2 2/3 cup flour

2 Tbsp. poppy seeds

1 tsp. baking soda

1 tsp. salt

Fill paper-lined muffin cups 2/3 full. Bake at 400 for 15-18 minutes. Cool for 5 minutes before removing from pan to wire racks. Makes 16 to 18 muffins.

These muffins come out of paper liners perfectly. The large cookie scoop is perfect to scoop them into the liners.

We’ve tried these with lemon instead of orange and I would say that orange is definitely better.