Clementine Poppy Seed Muffins - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup poppy seed
1 tablespoon baking powder
1 teaspoon ground ginger
3/4 teaspoon baking soda
3 clementines
1 cup low-fat plain yogurt
2 eggs
1/4 cup butter, melted

Preparation

In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
Finely grate the rind of 2 of the clementines; add to the bowl.
Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
Whisk together the yogurt, eggs and butter.
Pour over the flour mixture; stir just until moistened.
Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.