Triple Orange Muffins
The delicate citrus flavor of these muffins comes through whether you enjoy them warm or at room temperature.
Give your favorite baked good recipes a whole grain boost by using a combination of white whole-wheat and all-purpose flour. While it seems like a contradiction of terms, white whole-wheat flour is simply whole-wheat flour made from white wheat.
The Whole Grains Council describes white whole-wheat flour as a sort of albino wheat. Milled from hard white spring wheat, the bran (outer layer) of this grain is lighter in color and milder in flavor making it more appealing to those accustomed to the taste and texture of refined, all-purpose flour. Traditional whole-wheat flour is milled from red wheat berries. The red pigments in the bran layer can give whole-wheat flour an astringent, bitter flavor. The bottom line is that white whole-wheat flour has all the fiber and nutrition of traditional whole-wheat flour.
A general rule of thumb is to replace half the amount of all-purpose flour called for in baked good recipes with white whole-wheat flour. Today’s muffin recipe originally called for 2 cups all-purpose flour. So, I used 1 cup all-purpose flour along with 1 cup white whole-wheat flour.
Since whole-wheat flour contains the oil-rich germ, it can turn rancid. The best storage technique is to wrap it tightly in a plastic freezer bag and store it in the refrigerator or freezer.
To your health,
Darlene
TRIPLE ORANGE MUFFINS
Yield: 16 servings
Serving Size: 1 muffin
Prep: 15 minutes
Ready: 30 minutes
INGREDIENTS
16 baking cup liners or vegetable oil cooking spray
1 cup granulated sugar
1/4 cup canola oil
1/4 cup plain 2% Greek yogurt
1 large egg
1 tablespoon orange zest
1 teaspoon orange extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 can (15 ounces) mandarin oranges packed in light syrup or juice, drained
3 tablespoons slivered almonds
DIRECTIONS
Preheat oven to 375 degrees. Line a muffin baking pan with baking cups or coat with cooking spray.
In a large bowl, mix together sugar, oil, yogurt, egg, orange zest, and orange extract until combined. In a separate bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture and mix until just combined. Stir in oranges, breaking slices into smaller pieces, being careful not to overmix the batter.
Evenly divide the batter to yield 16 muffins and sprinkle tops with almonds. Bake for 12 to 14 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Allow muffins to cool on a wire rack.
Cook’s Note: One, 15-ounce can of drained mandarin oranges yields 1 1/2 cups orange slices.
Nutrition Information per Serving
153 Calories, 5 g Total fat, 0 g Saturated fat, 0 g Trans fat, 11 mg Cholesterol, 129 mg Sodium, 26 g Total carbohydrate, 1 g Dietary fiber, 14 g Total sugars, 12 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 23 mg (2%) Calcium, 1 mg (6%) Iron, 39 mg (0%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
