Cardamom + Cara Cara Orange Poppy Seed Whole Wheat Muffins
Have you had cara cara oranges? They are so pretty! They look like a naval orange on the outside, but inside the flesh is this orangy-pink, almost like a grapefruit! And they are really sweet and juicy, too. I bought a huge bag of them from Trader Joe's and I ate them all in the span of about 5 days! They are such a great post-workout snack. I always crave something citrusy and refreshing when I finish a workout, especially when the weather warms up. It was in the mid 70's here in Seattle for most of the week last week which was so nice. Has it been Springy in your neck of the woods yet? I hope so.
I made these muffins to kind of celebrate the last of Winter citrus and to also make a delicious, wholesome little snack. And that's exactly what they are. They have tons of orange flavor (the batter has orange juice and zest!) with big chunks of orange segments folded throughout the batter as well which pairs so well with warm and floral cardamom and poppy seeds are just a fun addition to any muffin. They're also made with some whole wheat flour which adds a nutty flavor and are naturally sweetened with only honey. They make a great breakfast or quick snack and they're not too sweet, either which is nice. A quick little note that these won't rise quite as much as a standard muffin due to the honey. They are still every bit as delicious, if not more so though! Hope you enjoy!
Cardamom + Cara Cara Orange Poppy seed Whole Wheat Muffins
makes about 12 muffins
1 c whole wheat flour
1 c all purpose flour
1 t baking powder
1/2 t baking soda
1/2 t Himalayan pink salt
1 t ground cardamom
3/4 c plain whole milk yogurt (preferably not greek as it's too thick)
2 medium to large cara cara oranges
1/2 c honey
1/2 c unsalted butter (1 stick), melted and cooled slightly
2 large eggs, room temperature
1/4 c poppy seeds
prepare the oranges
Begin by zesting both oranges and set the zest aside. Now, segment the oranges (we'll end up with what are called "supremes") by trimming off both ends of the oranges and then setting them on their ends, run your knife down the curved sides of the orange, carefully separating the peel and pith layer from the flesh. Try to keep as much of the flesh intact as possible. Now, over a bowl or plate to catch all the juices, carefully slice between each membrane to create little segments. Roughly chop the segments into about 1/2 inch pieces and set aside. Squeeze the membranes to collect all the juice.
bake the muffins
Preheat oven to 350 °F. Line a muffin tin with liners and set aside. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and cardamom. Set aside while you mix the wet ingredients. In a large bowl, whisk together the yogurt, reserved orange juice (should be about 2 tablespoons-worth), orange zest, honey, melted butter, and eggs. Fold in the poppy seeds and orange segments.
Using a spring-loaded ice cream scoop or large spoon, fill the muffin cups up about 3/4 of the way full. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cook then store in an airtight container for up to 3 days. These also freeze really well!