Strawberry Orange Muffins
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Treat yourself to Strawberry-Orange Muffins for a quick breakfast or afternoon snack.

Treat yourself to Strawberry-Orange Muffins for a quick breakfast or afternoon snack.

Strawberry Orange Muffins
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 14
SMART POINTS = 8
Ingredients
  • TOPPING
  • 3 Tablespoons almonds
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons Brown Sugar (can substitute coconut sugar)
  • 1 teaspoon grated orange zest
  • 2 Tablespoons canola oil
  • For the MUFFIN
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar blend (such as Splenda or Truvia)
  • 2 teaspoons freshly grated orange zest
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1 cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup whole milk
  • 1/4 cup orange juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh strawberries (about 8 ounces)
Instructions
  1. Preheat oven to 400°F.
  2. Coat a 12-cup muffin pan with cooking spray, or line with muffin liners
  3. 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.
  4. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine. Set aside.
  5. Whisk 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the teaspoon salt in a large bowl.
  6. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with milk, orange juice, egg and vanilla extract until well combined.
  7. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
  8. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
  9. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes.
  10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving.
Calories: 214 Saturated fat: 1.2 Carbohydrates: 28 Sugar: 11 Fiber: 1.2 Protein: 3.5

I am having trouble trying to remember that these days I am only cooking for two.  The last boy moved out March 1 and my baby girl, well, as I said earlier, she basically is never here. Our home is currently a storage unit for her stuff since she spends every waking hour with the boyfriend.

Treat yourself to Strawberry-Orange Muffins for a quick breakfast or afternoon snack.So when I bought a few too many baskets of strawberries, I decided to bake these delicious muffins.

Studded with fresh chopped strawberries and laced with a hint of orange zest I had no trouble at all gobbling up these guys.  As a matter of fact, they traveled to the office with me every day last week.

Treat yourself to Strawberry-Orange Muffins for a quick breakfast or afternoon snack.Enjoy your muffin Monday, I know that I will.

Thanks for stopping by and have a great day.

Marlene

 

 

 

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