Strawberry Orange Muffins are very healthy and tasty muffins. The combination of strawberry and orange in this tasty breakfast gives it a tangy twist. If you are fond of trying new things you can add in basil which surprisingly enhances that taste of the fruits.
Benefits of Eating Strawberry Orange Muffins
Oranges are zesty fruits that can be added to just about any dish. One of the twists to this tasty muffins are the oranges in it but they are not used to just add flavor but they also add in to its nutritional content. Oranges are good for people who are suffering from constipation because it is rich in fiber. Because fiber helps in lowering blood cholesterol it is good for the heart as well. Not many people are aware of this but oranges are also rich in iron and vitamin B6. Oranges are good for the immune system because they are rich in vitamin C. So when you eat strawberry orange muffins, think of its health benefits too!
Ingredients of Strawberry Orange Muffins
- 3 tablespoons almonds
- 2 tablespoons plus 3/4 cup all-purpose flour, divided
- 2 tablespoons plus 1/2 cup brown sugar, divided
- 3 teaspoons freshly grated orange zest, divided
- 1/2 teaspoon salt, divided
- 2 tablespoons plus 1/4 cup canola oil, divided
- 1 cup white whole-wheat flour , or whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup nonfat or low-fat buttermilk
- 1/4 cup orange juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)
Steps for Making Strawberry Orange Muffins
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
Time Table and Serving
- Preparation Time: 20 minutes
- Cooking Time: 55 minutes
- Serving: 1 dozen muffins
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