Whole Wheat Orange Nut Muffins

 

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

 

Whole Wheat Orange Nut Muffins
Yields 12
A delicious muffin filled with healthy ingredients - whole wheat flour, wheat germ, orange juice, nuts and golden raisins!
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. 1/2 cup milk
  2. 1/2 cup orange juice
  3. 1/3 cup honey
  4. 1/4 cup butter
  5. 1 egg, beaten
  6. Zest from one orange
  7. 1 cup all-purpose flour
  8. 3/4 cup whole wheat flour
  9. 1 tablespoons wheat germ
  10. 1 tablespoon baking powder
  11. 1 teaspoon salt
  12. 3/4 cup nuts, coarsely chopped
  13. 3/4 cup golden raisins
Instructions
  1. Preheat oven to 400 degrees F. In a saucepan over low heat, mix milk, orange juice and honey.
  2. Heat until honey melts, stirring occasionally. Stir in butter until melted; remove from heat.
  3. Stir in beaten egg and orange zest.
  4. In a medium bowl, mix together flour, baking powder, salt, whole wheat flour and wheat germ.
  5. Add liquid ingredients to dry ingredients and stir until just barely mixed. (Do Not Overmix!)
  6. Fold in chopped nuts and golden raisins.
  7. Fill greased muffin tins 3/4 full.
  8. Bake 15 minutes or until just beginning to brown around the edges.
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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!

Janet

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Keys to Making Fresh Asparagus Salad with Pecans

 

A Sign of Spring

One of the first signs of spring at the grocery store is the arrival of fresh, tender asparagus! Asparagus is a tasty vegetable that can be enjoyed raw or cooked and prepared in a variety of ways. In today’s post, I’d like to share with you one of my favorite asparagus recipes – Fresh Asparagus Salad with Pecans.

Asparagus contains many good-for-you nutrients. Asparagus is a good source of folate, vitamins A, C, E, and K, chromium and fiber. Antioxidants are also found in asparagus. Asparagus may help prevent certain forms of cancer as it contains glutathione, a detoxifying compound that helps break down carcinogens.

Fresh Asparagus Salad with Pecans features asparagus that is marinated in olive oil, low-sodium soy sauce, sugar and cider vinegar. Immersing food in a marinade for a period of time is a great way to give vegetables (as well as meats) a flavor boost. Adding flavor intensifiers to our food enhances the taste, which is important to people over 60 who have experienced some loss of the taste sensation.

For easy clean-up perhaps the best way to use a marinade is to place the food to be marinated into a zip-top plastic bag. The bag can be turned over and over until all the food is coated well. Marinated foods are placed in the refrigerator for a time specified in the recipe.  Refrigeration inhibits the growth of harmful bacteria in the food that is being marinated.

Fresh Asparagus Salad with Pecans is one of those recipes that I characterize as “company-worthy” and everyone I’ve served it to has really enjoyed it.

The Recipe

Fresh Asparagus Salad with Pecans
A wonderful chilled salad with marinated asparagus and pecans.
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Ingredients
  1. 1 lb. fresh asparagus, trimmed
  2. 1/4 cup cider vinegar
  3. 1/4 cup reduced-sodium soy sauce
  4. 2 tablespoons sugar
  5. 2 tablespoons olive oil
  6. 3 tablespoons chopped pecans, toasted
Instructions
  1. In a large skillet, bring 3 cups water to a boil.
  2. Add asparagus and boil for 3 minutes.
  3. Drain and immediately place asparagus in ice water.
  4. Drain and pat dry.
  5. In a large resealable plastic bag, combine the cider vinegar, soy sauce, sugar and olive oil.
  6. Add the asparagus, seal the bag, and turn several times to coat the asparagus.
  7. Refrigerate for up to 3 hours.
  8. Drain and discard marinade.
  9. Sprinkle asparagus with pecans.
SILVER FOODIE http://www.silverfoodie.com/

The Methodology

Key #1 – When preparing asparagus, wash it off by rinsing it with water. Snap the ends of the asparagus off, by just holding it with both hands and bending it until it snaps. This part of the asparagus spear is usually too woody and fibrous to eat.

Key #2 – Next, bring water to a boil in a large skillet. The asparagus is added to the skillet and boiled for 3 minutes.

Key #3 – Remove the asparagus from the boiling water and immediately plunge it into ice water.

Key #4 – Then, drain the asparagus on a paper towel and pat dry.

Key #5 – In a large resealable plastic bag, combine cider vinegar, soy sauce, sugar and olive oil. Add the asparagus, seal the bag, and turn several times to coat the asparagus well. Refrigerate the asparagus in the marinade for up to 3 hours.

Key # 6 – Drain and discard the marinade. Plate the asparagus and sprinkle pecans over it. Enjoy a serving of Fresh Asparagus Salad with Pecans!

If you’re ready for spring, prepare some asparagus soon! If spring is still far off in your part of the country, have some asparagus and spring won’t seem so far away!

Remember to savor the flavor of asparagus!


By the way, our first crocus appeared recently. Here’s a photo so you can enjoy it with me!

Blessings,

Janet

**If you’d like to receive new posts from the Silver Foodie, please enter your e-mail address in the box on the right sidebar under Silver Foodie Updates. Then click on “Sign Up.” Thank you!

For a list of Link Parties in which I participate weekly, click on “Link Parties” on the header menu.

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