Orange Poppy Seed Muffins (Dairy Free)

Directions

1. MAKES 20 DAIRY-FREE
2. Fresh orange juice, sweet maple syrup and toasted poppy seeds add in loads of flavor to these muffins. Be sure the poppy seeds are fresh because old ones can be bitter. The trick to making great muffins is not to overwork the batter, that results in a dense, heavy texture.
3. Preheat oven to 350 F. Coat twenty 2 1/2-inch muffin c. with cooking spray.
4. In coffee grinder or possibly small food processor, grind flaxseeds. Transfer to blender along with 1/2 c. soy lowfat milk; let soak 5 min.
5. Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat till fragrant, stirring constantly, 2 to 3 min. Remove from heat and let cold. In large bowl, sift both flours, baking pwdr, baking soda, salt and cardamom. Stir in poppy seeds.
6. To mix in blender, add in maple syrup, oil, orange juice, vanilla extract and remaining 1/2 c. soy lowfat milk and blend thoroughly. Add in orange peel and pulse to combine. Make well in center of dry ingredients and add in maple syrup mix, stirring with wooden spoon just till blended.
7. Spoon batter into prepared c., filling each three-quarters full. Bake till muffins a cake tester inserted into center comes out clean, 17 to 20 min.
8. Let cold 10 min in pan. To remove, run knife around edge of c. and turn muffins out onto wire rack. Cold completely. Using pastry brush, spread Orange Glaze over muffins if you like.