2/3 c Whole-wheat flour

1/2 c All-purpose flour

1 1/2 ts Baking powder

1 1/2 ts Poppy seeds

1/2 ts Baking soda

1/2 ts Ground allspice

1/4 ts Salt

1 ea Zest of 1/2 large orange

1/2 c Sugar

2 ea Large egg whites

1/4 c Low-fat buttermilk

1/4 c Orange juice

1 t Vanilla

2 tb Unsalted butter, melted

1 ea Orange marmalade for muffie

Combine dry ingredients in 1-quart 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, 2 inches 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 (3- inch) muffies.