This recipe is from my mom, who got it from a friend of hers. You don’t have to search for flavor: the citrus runs right off of the little muffin plate and into your mouth. The secret? A whole orange, quartered and put in a blender with the wet ingredients.
These were my favorite muffins growing up and have turned into a staple in my kitchen. If you know me personally, you’ve probably eaten an orange muffin (or seen me eating them two at a time; in which case, my apologies for not offering you one).
OUTRAGEOUS Orange Muffins
Makes one dozenBlend on high (in a blender) until smooth:
- 1 whole orange (quartered or in eighths—cut any way you like, really)
- ½ cup orange juice
- 1 egg
- ½ cup butter (melted) or oil
Mix in a large bowl:
- 1 ½ cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 scant tsp salt
- ½ cup brown sugar
Combine wet ingredients into dry ingredients, and add:
- ½ cup raisins
Grease muffin tins with butter or oil, or use muffin liners.
Bake for 15–18 minutes at 375°.
Some helpful secrets:
- The orange juice can be fresh-squeezed, from a carton, or from concentrate—use what’s already in your kitchen.
- This is one recipe where either butter or oil is fine. I often use olive oil, and the muffins are delightful, though butter is delicious…
- Try substituting a bit of the flour for flax meal, oat flour, or other whole grain flours for extra heartiness.
- To plump up your raisins, let them soak for fifteen minutes in really hot water. You’ll look like a professional baker.
- Feel free to add dried cranberries or walnuts or other caprices to your own muffins.
- This recipe easily doubles, which is great for lazy cooks.