Double Orange-Walnut Muffins

Share

Double Orange-Walnut Muffins

Sometimes there’s only enough time in the morning for a coffee or if you’re lucky, a fast bowl of cereal. The next time you’re in a rush, grab yourself a homemade muffin. This one has orange juice already baked in. One bite and you’ll see that even the craziest morning can get a little bit better.

Prep Time:
Cook Time:
15-18 min
(0)
 

Ingredients:

  • 1-1/2 cups all purpose flour
  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)*
  • 2/3 cup plus 1 tablespoon granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coarsely chopped toasted walnuts, divided
  • 2/3 cup plus 1/4 cup Tropicana Pure Premium® orange juice, divided
  • 1/2 cup low?fat milk
  • 1 large egg
  • 1/4 cup butter or margarine, melted and cooled

How to make it:

  1. Heat oven to 400ºF. Spray bottoms only of 12 medium muffin pan cups with cooking spray or line with paper baking cups.
  2. Stir together flour, oats, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Add 1/2 cup walnuts; mix well. Set aside. 
  3. In medium bowl, beat 2/3 cup juice, milk, egg and melted butter with whisk or fork until well blended. Add all at once to dry ingredients. 
  4. Stir just until dry ingredients are evenly moistened. (Do not over mix.) Pour into prepared muffin pan cups, dividing evenly. Sprinkle tops with remaining 1/4 cup walnuts.
  5. Bake 15 to 18 minutes or until wooden pick inserted in centre comes out clean.
  6. Remove pan from oven and immediately spoon remaining 1/4 cup orange juice over tops of muffins, dividing evenly. 
  7. Let stand 5 minutes. Sprinkle tops of muffins with remaining 1 tablespoon sugar. Remove from pan. Serve warm.


Chopped toasted pecans may be substituted for walnuts.
Nuts may be omitted, if desired.