I have been on a crazy kick these past few weeks baking muffins. You read that right – muffins. I have baked cinnamon oatmeal, banana pecan and now orange-pecan-crasin muffins.
I have come up with the perfect whole wheat muffin base (in my humble opinion).
Whole Wheat Muffins
2 1/2 cups whole wheat flour
1/2 cup flax seed meal (ground flax seeds)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of unsweetened apple sauce
2 eggs, lightly beaten
1/2 cup freshly squeezed orange juice
2 tablespoons fresh orange zest
1/3 cup neutral flavored oil such as canola, vegetable or grapeseed
7 tablespoons of lightly packed brown sugar
1 t. vanilla extract
3/4 cup chopped walnuts
This recipe was inspired by Pinch My Salt’s Orange Spice Muffin recipe . Hey, you gotta give credit where credit is due.
1. Preheat oven to 375 degrees; grease 12 muffin cups or line with paper baking cups. Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside. Chop and measure walnuts; set aside.
2. In a large mixing bowl, combine flour, flax seed meal, baking powder, baking soda, salt. Using a fork, blend the dry ingredients together very well. Set it aside.
3. In a separate bowl, combine applesauce, orange juice and zest, oil, brown sugar, and vanilla. Whisk together well. This is your wet mixture.
4. Beat eggs in a glass cup and then add them to the wet ingredient bowl.
5. Pour the dry mixture into the wet mixture little by little and stir with a wooden spoon just until all the flour has been incorporated. Make sure to scrape up all the flour from the bottom of the bowl as you are mixing. Once you no longer see any pockets of flour remaining, gently fold in the walnuts and craisins.
6. Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Divide any remaining batter between the cups so that they are somewhat equal.
Put the muffins in a preheated 375 degree oven and bake for 20 minutes.
Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If not, let the muffins bake an additional 2 minutes and check again.
When muffins are done, let cool on a wire rack for five minutes then remove muffins from pan and let cool completely on the wire rack.
I like to store my muffins in the fridge because I make enough for a week and then freeze a few of them so that I will always have a storage of muffins.
Excuse the imperfect picture, but this is the only photo I have of my muffins.
Now every day before I leave for work I grab a muffin and voila! I have a healthy morning breakfast to start the day.