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Orange-Walnut Oatmeal Mini Muffins

February 22, 2012 By 6 Comments

This Orange-Walnut Oatmeal Mini Muffin recipe is a marriage of the Orange Cake my grandmother had in her handwritten cookbook (with notes that it was my grandfather’s favorite), and an Oatmeal Muffin Recipe I found in a vintage McCall’s cookbook.  The “zippy” flavor of the orange zest used in this recipe, along with the richness of the plenitude of walnuts, seemed perfect for mini-muffins.  Enjoy!

Orange Walnut Oatmeal Muffin Recipe
5.0 from 3 reviews
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Recipe type: Dessert – Muffins
Author: Robin Gagnon
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 12
Orange Walnut Oatmeal Mini Muffins with Orange Glaze.
Ingredients
  • 1 cup old fashioned oats
  • 1 cup buttermilk
  • 1/4 cup orange juice (plus approx. a tbs. for glaze)
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tsp group cinnamon
  • zest of a large orange
  • 1/3 cup sugar
  • 1 egg
  • 1/4 cup oil (canola or vegetable)
  • 1 cup flour
  • 1 tbs. baking powder
  • 1 cup chopped walnuts (make sure pieces are small)
  • 1/2 cup confectionery sugar (for glaze)
Instructions
  1. Preheat oven to 350 degrees, and flour the mini-muffin pan.
  2. Put oats, buttermilk, orange juice, salt, vanilla & cinnamon in large mixing bowl, stir and set aside, while doing other prep work, so oatmeal can absorb some of the liquid.
  3. Zest the entire orange, make sure the pieces are not too long, chop if necessary. Add to oatmeal mixture.
  4. Add egg and oil to mixture and beat well.
  5. Mix the flour and baking powder in separate bowl, them add to oatmeal mixture.
  6. Add the chopped walnuts last. Stir well to make sure they are evenly distributed.
  7. Scoop up 1 tbs. of mixture, and place in each muffin tin.
  8. Bake 14-16 minutes, until pick pulls clean from center, and edges are starting to show a little color.
  9. Once cooled. Mix the confectionery sugar, and about a tbs of orange juice ( a little more will likely be needed). Brush over the muffins.
Notes

This recipe makes approx. 36 mini-muffins. Serving size 3 pieces.

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Filed Under: Desserts & Sweet Baked Goods, Food, muffins, Recipes

Pumpkin and White Chocolate Muffins

October 25, 2011 By 16 Comments

Pumpkin and white chocolate muffinsThis Pumpkin White Chocolate Muffins recipe, makes a delicious dessert style muffin. They are sure to fully satisfy your sweet tooth.  The sweetness of the white chocolate sort of mimics the flavor of frosting, but all mixed in and the squash ads moist richness.  My daughter devoured her pumpkin chocolate muffin in short order, and the rest went quickly, as well.

Pumpkin White Chocolate Muffins Recipe
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Recipe type: Dessert
Author: Robin Gagnon
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12 muffins
This Pumpkin and White Chocolate Muffins Recipe, makes a sweet dessert style muffin.
Ingredients
  • 1 cup pumpkin (pureed) canned is fine
  • 1/4 cup canola or vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbs maple syrup
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 1/4 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350°.
  2. Mix thoroughly: pumpkin, sugars, oil, syrup, egg & extract.
  3. In another bowl, mix: flour, baking powder, sugar, salt and spices.
  4. Add the flour mixture to the bowl with the pumpkin one and mix well.
  5. Add the white chocolate chips and stir until evenly distributed
  6. Pour batter into muffin tin, lined with paper baking cups.
  7. Bake for approx. 24-27 minutes, until toothpick pulls clean from center.
  8. Cool & serve.
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Fall Harvest Muffins Recipe

October 4, 2011 By 18 Comments

pumpkin apple muffinsIt seemed the perfect time to come up with a new muffin recipe, for the new pumpkin shaped cupcake/muffin tin I picked up recently.  These Fall Harvest Muffins are packed with pumpkin and seasonal spices, as well as grated Granny Smith apple, raisins and bran cereal, the filled with a cinnamon butter cream.  They are very moist and hearty.

* if you use regular muffin tins, Cinnamon Butter Cream Frosting becomes optional.

Fall Harvest Muffins Recipe (Pumpkin-Apple-Raisin Muffins w/ Cinnamon Butter Cream)

Ingredients:

1 cup pureed pumpkin (canned is fine)

1 egg

1/4 cup buttermilk

1/4 cup vegetable/Canola oil

1 tsp vanilla extract

1/2 cup firmly packed light brown sugar

1/2 cup table sugar

1 cup flour

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground clove

1/2 tsp Kosher salt

1 Granny Smith apple (peeled/cored/then grated)

2/3 cup crushed wheat flake cereal (such as Total)

2/3 cup raisins

Directions:

  1. Preheat oven to 350°, and grease or spray muffin tins.
  2. Beat pumpkin, egg, buttermilk, oil, vanilla and sugars with stand or hand mixer, until well blended.
  3. In separate bowl, whisk together: flour, baking powder, spices and salt.
  4. Slowly add the flour mixer to the pumpkin batter and mix.
  5. Add apple, raisins and crushed cereal. mix slowly until incorporated.
  6. Fill muffin tins 3/4 full with batter.
  7. Bake for approximately 22-26 minutes.
  8. Turn out onto cooling rack.

* if you made 3-D muffins like I did you will need to cut the convex tops off, for the halves to fit properly

Fill or top with my Cinnamon Buttercream Frosting Recipe

fall harvest muffins recipe

Filed Under: muffins, Recipes

Apple-Cranberry Wheat Muffins Recipe

October 19, 2009 By 2 Comments
These tasty Apple-Cranberry Wheat muffins are easy to make, and the recipe is high in vitamins and fiber.

apple-cranberry_wheat_muffins

Apple-Cranberry Wheat Muffins Recipe
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Recipe type: Muffins
Author: Robin Gagnon
Prep time: 7 mins
Cook time: 30 mins
Total time: 37 mins
Serves: 12-18
Ingredients
  • 1 1/3 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 tsp. kosher salt
  • 1 tsp. baking soda
  • 3/4 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 23 oz. jar of Applesauce
  • 2 lg. eggs
  • 1 1/2 tsp. vanilla extract
  • 1 cup firmly packed light brown sugar
  • 1/3 cup sugar
  • 5 oz. of dried cranberries
Instructions
  1. Preheat oven to 350 degrees.
  2. Add all the dry ingredients listed above applesauce and mix.
  3. Add remaining ingredients stir after each addition, add the cranberries last.
  4. Pour batter into greased (or non stick sprayed) muffin tins. Fill pretty much up to the top.
  5. Bake for 30 minutes. (larger muffins will take longer)
  6. Let cool for a few minutes, then remove muffins.
Notes

This recipe should produce 12-18 muffins depending on the size of your tins. ( I use tart pans that make 18 small/medium size muffins)

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