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