Recipe by Doreen Wetheral
"These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married."
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packed brown sugar
eggs, lightly beaten
What a great recipe! I used more orange juice instead of the 1/2 c. water, and omitted the butter and used 1/2 c. non-fat plain yogurt instead. I also omitted the white sugar. These changes made the muffins very low in fat and calories, yet they were still nicely sweet and moist.
The idea of the recipe was good, however, the baking soda is very strong tasting. Also, the muffins were extremely soft and broke as they were taken out of the tin. If you are going to make this recipe, I would suggest making these few adjustments: Baking soda decrease to 1/2 teaspoon and up the baking powder to 1-1/2 teaspoons. Also, add an additional 1/4 cup of flour.
What a great recipe! I did read the previous reviews and followed some of the posted advice, but I am thoroughly in love with these muffins! I used quick oats instead of rolled, and they seem to be fine for the recipe, and used 1 cup of Odwalla orange juice instead of the 1/2 oj and 1/2 cup water to soak the oats in, and I used 1 1/2 tsp baking powder and 1/2 tsp baking soda as suggested. I'm very pleased with the results. I baked them in a 8 mini-loaf pan rather than muffin tins, and the recipe made 8 perfectly sized mini loaves. I sprayed the heck out of the pans with Pam baking spray (includes flour) even though it was a non-stick pan, and the loaves popped right out, intact after cooling about 20 minutes. I also sprinkled chopped pecans over the top before baking, but they sank down into the batter during baking, which is just fine. They are a very, very tender muffin - slightly crumbly. I think it is the oatmeal that gives the muffins that texture, but I think it's great. I love the soft mouth feel. Although it has great orange flavor with the 1 cup of Odwalla OJ, next time I think I may add 1/2 tsp orange extract and 1/2 tsp vanilla instead of all vanilla, and take it from there for even more intense orange flavor. Pecan is definitely the right nut to add to this recipe, if you want to add a nut. I omitted the raisens as we aren't big fans of them. These are super easy to make, and will be a staple at our house! Thank you for sharing!
I've made this recipe a few times and the muffins are so yummy they go very quickly. I brought them to work and had to print out this recipe for 3 people! my co-worker added raisins when she made them and they came out good too. I used "lots of pulp" orange juice for extra flavor. I also replaced the water with orange juice and I replaced half of the butter with applesauce, to save some fat. My kids ate them up too!
Great for breakfast muffin. I used1/2 whole wheat flour,1/2 apple sauce and 1/2 butter, used all OJ, no water,added dried cranberrys and a couple of tablespoons of ground flax seeds. I will use a little less sugar next time since I added all OJ, they came out a little on the sweet side. They came out very moist and were not crumbly. Delish!
These were great! I had quick cooking oats, so I only soaked them in the orange juice/water mixture for 10 minutes and they turned out good. Also, for all those people that had so much trouble getting them out of the pan...when you use muffin paper cups there's no problems. Will definatly make again, thanks!
not bad... not as good as I thaught it would be. I used more orange juice and still the taste was too mild for me. I think you should also reduce the sugar quantity. It will do good for breakfast with tea though.
These are the best muffins I have ever tasted. My husband is always asking me to make them.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Oatmeal Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 247
** Calories from Fat: 82
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Make a morning muffin that’s loaded with good stuff.
These muffins are a quick, easy treat for breakfast any day.
The crumb topping makes these muffins extra yummy.