Toasty Whole Grain Orange Muffins

Toasty Whole Grain Orange Muffins Enlarge Image
2 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
1 muffin
Yields:
12 muffins
Prep:
30 mins
Bake:
15 mins 400°F
Cool:
5 mins
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Toasty Whole Grain Orange Muffins

Ingredients
1
cup regular rolled oats
1/2
cup cooked quinoa, cooled
1/3
cup finely chopped walnuts
1
tablespoon olive oil
1/4
cup sugar
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
orange
1/2
cup buttermilk
2
eggs
1/2
cup sour cream
3
tablespoons butter, melted
 
Orange marmalade (optional)

Directions

  1. Preheat oven to 400 degrees F. Place oats, cooled cooked quinoa, and walnuts in a greased 15x10x1-inch baking pan; toss together. Add oil; toss to coat. Spread in an even layer. Bake for 10 to 12 minutes or until toasted, stirring once. Remove; cool in pan on a wire rack.
  2. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together all but 1/4 cup of the quinoa mixture,the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  3. Finely shred 2 teaspoons peel from the orange. Juice the orange to get 3 tablespoons. In a 2-cup measure whisk together buttermilk, eggs, sour cream, butter, orange juice, and orange peel. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy).
  4. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle with remaining quinoa mixture. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes. Serve warm. If desired, serve with orange marmalade.

Nutrition Facts

(Toasty Whole Grain Orange Muffins)
    Per serving:
  • 238 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 43 mg chol.,
  • 267 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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