Before orange season ends, I wanted to share some delicious new, orange recipes with you. I bought a case from a youth in our neighborhood for a fundraiser and they were the most beautiful, huge, sweet oranges you've ever seen. We have been in orange heaven around here and I couldn't help but come up with some new, delicious orange recipes. What is there not to love about a simple, poppyseed muffin? How about a poppyseed muffin with an orange twist? Let me tell you, the combo is perfect! We made one batch of 24 muffins and immediately turned around and made another batch. The kids ate them up so quickly. I added some wheat flour for a little healthier twist, along with using pureed white beans in place of half of the butter to cut down on the fat. I also used chia seeds instead of poppyseeds to add a few more vitamins and minerals ;) All together, these muffins were fairly healthy and the perfect after school snack.
Not to mention, nearly all of the ingredients for these muffins are on sale this week: flour, sugar, oranges, milk sour cream, etc. Login to Deals to Meals to see how much you can save this week on your groceries!
Orange Poppyseed Muffins
1 cup butter (or you can use 1/2 cup butter and 1/2 cup pureed white beans for less fat)
1 1/2 cup sugar
Zest of 2 oranges
Juice of 2-3 large oranges (about 1 to 1 1/2 cups)
3/4 cup milk
1/4 cup sour cream
1/4 cup poppyseed (or you can also use chia seeds)
2 tsp. vanilla
1 tsp. salt
4 tsp. baking powder
1/2 tsp. baking soda
4-4 2/3 cup flour
Juice of one orange
Zest of one orange
1/2 cup granulated or powdered sugar
In a bowl, cream together the butter and sugar with an electric mixer, until smooth and fluffy. Then add the zest of the oranges and orange juice. Add the milk, sour cream, eggs, poppyseed, vanilla, salt and mix until combined. Add the dry ingredients to the batter and mix only until combined (you don't want to over mix the muffin batter). The batter will be fairly thick. If you need to add a little more milk or orange juice to thin out the batter a little you can. You want the batter a little thick to keep the muffins nice and puffy and tall. Preheat the oven to 350 degrees. Place muffin liners in 24 muffin tins. Spoon the batter evenly into each muffin tin. Bake the muffins at 350 degrees for 15-17 minutes, or until the tops are lightly golden brown (but not over cooked). When the muffins are cooked, remove from the oven and set aside while you make the glaze.
For the glaze: in a bowl, zest and juice the orange. Add the sugar and whisk together until smooth. Drizzle the glaze over the top of the muffins and then serve.