These muffins are really just a flavour change-up of my Blueberry Muffin Recipe. Â I didn’t have any blueberries in the house this morning, but I did have oranges and a packet of Craisins, so I decided to just switch flavours and take a gamble on how they would turn out. Â Their zesty aroma floated through the whole house, and by the time they were ready I had the whole family hanging around the kitchen waiting to try one. Â Adding the orange zest of just one orange Â changed the whole flavour of the muffins and the craisins gave them a nice change in texture. Â I have just enough left for the lunch boxes tomorrow, so I’m thinking I might have to make another batch tomorrow.
Orange Craisin Muffins
- 2 Eggs
- 1 Cup Sugar
- 1/2 Cup Olive Oil (or Applesauce)
- 1 t. Vanilla
- 1 Cup Lite Sour Cream (or Lite Natural Yoghurt)
- 2 Cups S.R. Flour
- 1/2 t. Salt
- 1/2 t. Baking Soda
- 1 t. Baking Powder.
- Zest of 1 Orange, very finely grated
- 3/4 Cup Craisins
1. Lightly grease a 12 hole muffin tin, or line with muffin papers.Â Preheat oven to 170C.
2. In a large mixing bowl, beat the eggs.
3. Add sugar, oil, vanilla, salt and sour cream.Â Mix well.
4.Â Add flour, baking soda and baking powder all at once and stir until just combined.
5. Add the orange zest and craisins and stir through gently.
6. Spoon batter into muffin papers 2/3 full and bake for approximately 20 minutes, or until they spring back whenÂ Â touched lightly.Â If you are unsure, test with aÂ fork or toothpick.
Using applesauce gives the muffins a slightly different texture, but the kids still love them.
Adapted from a Blueberry Muffin recipe I found atÂ http://www.30daygourmet.com/