Autumn Olive, Orange, Poppyseed Muffins

glazed autumn olive, orange, poppyseed muffins (photo by jhy)

You will need:
autumn olive berries, about one cup, washed, stems removed
2 1/4 c. flour
2 t. baking powder
1/2 t baking soda
1/2 t. salt
1/2 c. + 1 T sweetener (all sugar or part stevia, Splenda, etc)
2 eggs
1/2 c. oil
1/2 c. yogurt
grated zest of one orange
juice from that orange
1 t vanilla
2 T. poppy seeds

(for glaze: 1/2 c. confectioners sugar, part of the zest and juice, and 1/2 t. vanilla)

Equipment:
muffin tins for 12 muffins
wax paper, scissors and shortening; or muffin cup papers
sifter (optional)
bowl
whisk or fork
fine grater
manual juicer (or strong hands)

Preheat oven to 400 degrees F.

Prepare 12 muffin cups. You can insert liners, but for less bread loss on the paper, try [link coming soon].

Grate the outer orange rind to produce the zest, and then juice the orange.

Sift together, or thoroughly mix flour, baking powder, soda, and salt.
Whisk together the eggs and sugar (granulated sweetener).
Add oil, yogurt, 3 T orange juice, vanilla, poppy seeds, and all but 1 T of the grated zest to the eggs and sugar. Mix thoroughly.
Stir the berries into the liquid.

liquids mixed with berries added, but not yet stirred (photo by jhy)

Add the dry ingredients all at once and fold together only until there are no more dry lumps (overmixing muffins will make them tough).



Spoon the mixture into 12 muffin cups. They will be full.

muffin cups will be quite full (photo by jhy)

Bake for 12-15 minutes until inserted tester comes out clean, cool slightly and remove from pans.

Glaze if desired. Mix the reserved zest with the confectioners sugar, add vanilla and enough of the remaining just to make a soft glaze. Drizzle over warm muffins.