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It will probably shock you to hear that I’m not the biggest muffin fan in the world. Usually they’re too sweet, too bready, too sticky, too…something. Evidently I am pickier than I thought.
But these MUFFINS. Gracious. A few weeks ago, we were out of a bunch of staples, including oats (our standard breakfast), eggs (standard breakfast #2), and had run out of waffles I’d frozen. So, baking it was. I had no fruit except for a couple of random leftover oranges. Despite the fact that I like-but-don’t-love oranges, and it didn’t sound like the most thrilling recipe around, I figured I’d give it a shot since my options were slim.
Oh my word.
Commence inhaling of 7+ mini muffins.
We made them again for joy school yesterday and the kids scarfed them, too. And, ahem, me.
Seriously. Go make them.
Whole Wheat Orange Walnut Muffins
(makes an annoying number of 16 large or 32 mini muffins)
adapted from The Breakfast Book by Marion Cunningham
2 large oranges
2 eggs
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter, melted
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1. Preheat oven to 400F. Grease muffin tins.
2. Zest both oranges (just the orange part). Peel away the rest of the skin and pith and chop the oranges fine. Combine orange pieces and zest and set aside in a small bowl.
3. Crack eggs into a large bowl and whisk slightly. Add the sugar and butter and whisk until combined. Combine the dry ingredients (flour, baking powder/soda, and salt) in another bowl and stir to blend (or you can be lazy like me and just add the baking powder/soda and salt first to the wet ingredients, stir well, then incorporate the flour…fewer bowls). Add the orange mixture and the flour mixture to the egg mixture and stir until blended. Stir in walnuts.
4. Fill muffin tins 2/3 full. Bake for 12-14 minutes (mini muffins) or 15-18 minutes (regular muffins), until golden and a toothpick inserted in the middle comes out clean. Devour (obviously).
Those look divine preethi !! and the pictures are amazing. I love recipes that are invented out of necessity…they usually are the best ones ! I also love that these could probably make 12 over sized muffins :o). I usually add extra baking powder just for that reason. I never understand why 'they' make it seem like we need to be so rigid with bp measurements ? because does it really ever alter the flavor of a muffin? not that I know of ?…. Anyways, thank you for sharing this recipe…I might even throw in some white chocolate chips…it just seems like a good combination with the citrus…that… and I am obsessed with 'overly sweet', as you could probably tell :o)..