Sunday, July 12, 2015

Orange Oatmeal Muffins

You've probably noticed, that most of my recipes include the words fast, simple and easy. With an almost 18 month old and a 3 year old, life is crazy busy and unfortunately, I don't have a lot of time to mess around with complex recipes.

These orange oatmeal muffins have been a staple of mine for quite some time. Making these muffins is as quick and easy as it comes. With only 6 ingredients, one of them being a buttermilk biscuit mix, they mix up in no time.

When Lauren was a baby I made these all the time. I'd double the recipe and freeze them. I found it super helpful to have a supply of things like muffins on hand for those 1 am, 2 am, 3 am, 4 am (you get the idea...) feedings.

These muffins are a little on the heavier, drier side, quite similar to a scone actually...which isn't a bad thing.
The orange flavor is quite subtle, but for a stronger flavor try adding more zest or juice. I may be wrong, but I would think that adding more juice, may also make them a little more moist.

I actually found two versions of this recipe. One of them calls for 2 tablespoons each of orange and apricot juice. The other version is two tablespoons of orange juice, which is the one I used this time.
Either way, we're not juice drinkers here and never have it on hand, so what I do is use the juice from the orange that I've zested (zested is a word right?!) That way, I'm not wasting any fruit and what's better than freshly squeezed orange juice?

My juicer! I love this thing. I use it all the time!

Oranges, oatmeal, and a sweet dusting of sugar on the top makes for a pretty tasty snack!

Orange Oatmeal Muffins:
(Recipe adapted from Weight Watchers)

1 1/2 cups buttermilk baking mix - I used Bisquick
3/4 cups uncooked old fashioned oats
1/2 cup milk
1/4 cup Splenda or sugar
1 large egg, beaten
4 Tbsp fresh squeezed orange juice
1 Tbsp orange zest
1 1/4 tsp sugar

Preheat oven to 400 degrees. Line muffin tin with 10 - 12* muffin liners.

Combine all ingredients (except 1 1/4 teaspoons of sugar), in a large bowl; stir until moistened.

Spoon 1/4 cup of batter into each prepared muffin cup.

Sprinkle each with 1/8 teaspoon of sugar.

Bake until golden, about 12 - 15 minutes.

*I usually make them on the smaller side, so I typically get 12 muffins.


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