Wednesday, February 8, 2012

Orange Oatmeal Muffins

I was in the mood for some muffins the other night.  And, although I do love a good muffin full of butter and cinnamon, or chocolate chips, or...well you get the idea,  I felt like if I was going to put the effort into baking some, they should be semi-healthy.  For the baby, of course.  So I begain looking and came across these orange oatmeal muffins.

I followed some of the advice left by others who had tried this recipe and made the following changes:

1) Used 1 cup of OJ, instead of 1/2 OJ, 1/2 boiling water
2) Decreased baking soda to 1/2 tsp, increased baking powder to full tsp
3) Used 1/2 cup appleauce instead of 1/2 cup butter
4) Used 1/2 cup whole wheat pastry flour and 1/2 cup white flour instead of full cup of white flour

Although they still didn't rise very well as others commented, these actually turned out quite tasty.  My husband mentioned more than a few times how good they were...they turned out kind of spongy which I didn't care for as much, but pop them in the microwave for a few seconds, and they improved greatly.  The tops had a slight crunch, which was really good, I just wish the whole muffin had come out that way!  I cooked these in my silicone muffins cups, that just got sprayed with PAM beforehand.

Here is the recipe, per


  • 1 cup rolled oats
  • 1/2 cup orange juice
  • 1/2 cup boiling water
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup raisins (optional)


  1. Preheat oven to 350 degrees F . Grease silicone or paper-lined muffin pans.
  2. In a small bowl soak oats in orange juice and water for 15 minutes.
  3. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
  4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
  5. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.
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