Tuesday, September 4, 2012

Orange and oat muffins

Orange and oats muffins / Muffins de laranja e aveia

I am crazy for strawberries and my husband knows that very well: last Friday he brought home two baskets full of perfumed and delicious strawberries – it was a sweet surprise. My plans were to eat half the berries with just a sprinkling of sugar and to bake with the other half, so I set out to make the lovely strawberry cupcakes I’d seen in one of my recent purchases; I guess I was out of my baking mojo that day because the cupcakes turned out horrible and ended up in the garbage can; the following morning, desperate for something freshly baked but unable to deal with another baking disappointment I turned to someone whose recipes never fail, and to make things even better I was able to rescue a lonely orange left in my fridge. :D

Orange and oat muffins
slightly adapted from the always wonderful and foolproof Short and Sweet (mine was bought here)

finely grated zest of 2 oranges
½ cup + 2 tablespoons (124g) granulated sugar
1/3 cup (80ml) canola oil
2 large eggs
½ teaspoon vanilla extract
1/3 cup + 1 tablespoon (95ml) fresh orange juice
4 tablespoons rolled oats + a bit extra for sprinkling
1 ½ cups (210g) all purpose flour
2 ½ teaspoons baking powder
pinch of salt

Preheat the oven to 190°C/375°F. Butter 9 pockets of a large muffin tray or line them with paper cases. In an electric mixer, using the wire whisk, beat the orange zest, sugar, oil, eggs and vanilla for three to four minutes, or until pale and thick. Stir in the juice and oats, then sift in the flour, baking powder and salt. Fold together until smooth but barely combined. Transfer the batter to the prepared pan, filling each cavity ¾ of its capacity. Sprinkle the tops with the extra oats.
Bake for 20-25 minutes, or until risen and golden and a toothpick inserted in the center comes out clean. Cool in the pan over a wire rack for 5 minutes, then carefully unmold and transfer to the rack to cool. Serve warm or at room temperature (I liked them better warm).

Makes 9 – I made the exact recipe above using a muffin pan with 1/3 cup-capacity cavities and got 11 muffins


Laura (Tutti Dolci) said...

Lovely muffins, I can practically smell the citrus! :)

Anchal - Sugar Chai Honey Bunch said...

Gorgeous muffins :) I want to reach into my screen and eat them!

Yes I love Dan Lepard - his recipes are foolproof, especially since he takes the time to explain the chemical process of what happens during the cooking!


Zoe said...

Hi Patricia,

Totally agree that baking can be therapeutic but can be depressing too if the bakes turns out to be yucky... I'm always a big fan of fool proof recipes and these muffins look very therapeutic to bake :D


ChichaJo said...

It's always good to have these fool proof recipes up your sleeve! These sound delicious and I'm sure they would be wonderful with a morning cup of coffee :)

Valentina said...

Cute. With my war against my live handes muffins have not appeared in my kitchen in a long time. However, I do admire and crave for good ones. Dan Lepard's are indeed bloody good recipes. Great choice.

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