Whole Wheat Orange Nut Muffins
Whole Wheat Orange Nut Muffins are loaded with healthy ingredients – wheat germ, whole wheat flour, orange juice, nuts and golden raisins. What a way to start the day! Homemade muffins elevate breakfast, brunch or snack time to a higher level of enjoyment! A muffin fresh out of the oven with a pat of butter is definitely “comfort” food in my opinion.
Whole Wheat Orange Nut Muffins are prepared the usual muffin way – mixing wet ingredients and dry ingredients. The wet ingredients – milk, orange juice and honey are first heated over low heat until the honey melts. Butter is then added to the wet ingredients and allow to melt. The warm liquid is removed from the heat. (Let it cool while you measure the dry ingredients.) After the liquid has cooled, a beaten egg and orange zest are added.
The wet ingredients and the dry ingredients are combined. Chopped nuts and golden raisins are added to the batter for the Whole Wheat Orange Nut Muffins. Avoid overmixing muffin batter – bubbles are formed which may cause tunnels or holes in the baked muffin. A good muffin should be rounded on top with the grain uniform and the crumb moist.
The Recipe for Whole Wheat Orange Nut Muffins
- 1/2 cup milk
- 1/2 cup orange juice
- 1/3 cup honey
- 1/4 cup butter
- 1 egg, beaten
- Zest from one orange
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tablespoons wheat germ
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup nuts, coarsely chopped
- 3/4 cup golden raisins
- Preheat oven to 400 degrees F. In a saucepan over low heat, mix milk, orange juice and honey.
- Heat until honey melts, stirring occasionally. Stir in butter until melted; remove from heat.
- Stir in beaten egg and orange zest.
- In a medium bowl, mix together flour, baking powder, salt, whole wheat flour and wheat germ.
- Add liquid ingredients to dry ingredients and stir until just barely mixed. (Do Not Overmix!)
- Fold in chopped nuts and golden raisins.
- Fill greased muffin tins 3/4 full.
- Bake 15 minutes or until just beginning to brown around the edges.
More About Muffins
Muffin pans should be greased with shortening, butter or non-stick spray or lined with paper cupcake liners. I always grease the top surface of the pan also, in case the muffins bake outside the tin, which sometimes happens when the muffin tins are filled up to the top! Usually muffin tins are filled to two-thirds full.
If you ever make muffins and don’t have enough batter to fill each tin, fill the empty muffin cups with a little water to protect the pan and keep the muffins moist. Batter for 12 standard muffins will make 24 – 32 miniature muffins but only 6-8 jumbo muffins. Unless specified otherwise in the recipe, muffins are baked at 400°F. Standard-sized muffins bake in 20-25 minutes, jumbo muffins bake in 22-25 minutes and miniature muffins bake in 10-12 minutes.
Allow baked muffins to sit in the tins for a few minutes after taking them out of the oven and they will be easier to remove from the tins.
After they have cooled completely, muffins can be frozen in a freezer zip-lock bag and reheated as needed. A quick way to reheat them is to microwave them for one minute, while still frozen. Check after one minute to see if additional time is needed. To reheat in a conventional oven or toaster oven, heat at 350°F. for 5-10 minutes, until hot. Don’t forget to label the freezer bag so you don’t have to guess what kind of muffins are in your freezer!
If you have muffins in your freezer you’re only a minute or two away from having something for breakfast, especially useful when you’re in a hurry!
Bake some healthy Whole Wheat Orange Nut Muffins soon!
Remember to Savor the Flavor!
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