Orange-poppy Seed Muffies

Ingredients

85 gr wheat flour
65 gr all purpose flour
7 gr baking powder
4 gr poppy seeds
2 gr baking soda
1 gr allspice
1 gr salt
1 zest
1/2 orange
100 gr sugar
2 egg whites
60 ml low-fat buttermilk
60 ml orange juice
4 gr vanilla
18 gr butter
1 orange marmalade for muffie

Instructions

Combine dry ingredients in 1 litre mixing bowl. Mix well. Process zest with sugar in food processor or blender until sugar-fine. Add orange sugar to mixing bowl with remaining ingredients (except marmalade). Stir to combine (disregard any small lumps). Stir in currants. Chill, covered airtight, at least 4 hours to thicken. Drop 2 TBS thickened batter, 5 cm apart, onto greased baking sheets. Sprinkle with more cereal, if desired. Bake in center of 425-degree oven until tops have taken slight tinge and edges are very lightly browned, about 7-8 minutes, rotating pans if browning irregularly. Do not overbake. Cool on racks. Makes 16 (3inch) muffies.