Whole Grain Orange Olive Oil Muffins
Whole Grain Orange Olive Oil Muffins is a side dish that serves 12. For 45 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 175 calories, 3g of protein, and 7g of fat. From preparation to the plate, this recipe takes about 38 minutes. This recipe from Cook Nourish Bliss requires orange zest, sea salt, baking powder, and carrot. 17 people have made this recipe and would make it again. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. If you like this recipe, take a look at these similar recipes: Orange Nutmeg Olive Oil Muffins, Vegan Friendly Skillet Olive Oil ANZAC Biscuit, featuring Cobram Estate Extra Virgin Olive Oil, and Olive Oil Muffins.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 18 minutes
Ingredients:
¼ teaspoon almond extract
1/3 cup unsweetened almond milk
2 ½ teaspoons baking powder
1 ½ cups grated carrot (from about 3 medium carrots)
1 large egg
1/3 cup extra virgin olive oil
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup honey
¼ cup oat bran
1/3 cup freshly squeezed orange juice (about 1 to 2 medium oranges)
1 tablespoon orange zest (from about 1 medium orange)
½ teaspoon fine sea salt
1 ½ teaspoons vanilla extract
1 cup white whole wheat flour
Equipment:
muffin tray
oven
whisk
bowl
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 375F. Line a muffin pan with liners and set aside.Whisk together the white whole wheat flour, oat bran, all-purpose flour, baking powder, salt and cinnamon in a medium bowl. In another medium bowl, whisk together the egg, olive oil, orange juice, milk, honey, vanilla extract, almond extract and orange zest. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the carrot. Scoop the batter into the prepared muffin tins, filling each about to most of the way full. Sprinkle the tops of the muffins with nuts if desired.Bake for about 16 to 19 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 5 minutes, then remove the muffins to a wire rack to cool completely.
Step by step:
1. Preheat the oven to 375F. Line a muffin pan with liners and set aside.
2. Whisk together the white whole wheat flour, oat bran, all-purpose flour, baking powder, salt and cinnamon in a medium bowl. In another medium bowl, whisk together the egg, olive oil, orange juice, milk, honey, vanilla extract, almond extract and orange zest.
3. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the carrot. Scoop the batter into the prepared muffin tins, filling each about to most of the way full. Sprinkle the tops of the muffins with nuts if desired.
4. Bake for about 16 to 19 minutes, until a toothpick inserted into the middle comes out clean.
5. Let cool for 5 minutes, then remove the muffins to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
