On Sunday mornings I like to wake up early-ish, drink too much coffee and bake something. Often I don’t plan something to bake and I try to make something with whatever I have on hand. One particular morning in winter, I had a bunch of oranges because they were on deep discount so I bought way too many (like I do with most deep discount sale items). I also had some eggs, nuts, oatmeal, a lot of craisins and a few raisins. After some searching online, I decided to make this recipe work with what I had. I changed a few things: I used butter instead of margarine. I added orange zest from two oranges to make it extra orangey. I used half raisins and half craisins because I didn’t have enough raisins. I added walnuts because in my family, it is sacrilegious to bake something like a muffin or bread or cookies without using nuts. They make every baked good better!
I thought these muffins turned out very well. The orange zest make them have a burst of orange flavor. I will definitely make them again when I have a ton of oranges on hand.
Orange and oatmeal muffins with craisins, raisins and walnuts
Prep time: 20 minutes
Cook time: 20 minutes
Makes: ~18 minutes depending on the size of the muffin tin and how full they are
1 cup rolled oats
1/2 cup boiling water
1/2 cup fresh squeezed orange juice
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
Zest of 2 oranges
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 cup raisins
1/2 cup craisins
1/2 cup walnut pieces
Pre-heat the oven to 350 degrees and prepare muffin tins by placing a muffin liner or by greasing and flouring.
Combine the rolled oats, boiling water and orange juice in a bowl and soak for 15 minutes. Combine the dry ingredients in a bowl and set aside. Cream the butter and sugar in the bowl of a stand mixer until fluffy, about 3 minutes. Ad in the orange zest. Add in the eggs, one at a time. Add in the vanilla and the oat mixture. Add the flour and mix until just combined. Add in the raisins, craisins, and walnut and mix by hand until just combined. Don’t overmix!
Fill the muffin tins using a large cookie scoop (about 3/4 full). Bake for 20 minutes or until golden brown and a tooth pick comes clean.