I like the idea of muffins for breakfast but a lot of recipes seem too sweet to me. I don’t want to load up on sugar at the beginning of the day. (I want to do that later!) So I thought these were perfect. They’re wholesome and dense with a mix of whole wheat flour, but flavors from the almonds, orange, and raisins pop out to keep everything interesting. An excellent pair for morning coffee.
Orange & Raisin Breakfast Muffins
Yield: 10 muffins
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
- 2 teaspoons baking soda
- Pinch of salt (omit if you are using salted almonds)
- 1/4 teaspoon cinnamon
- 1/4 cup brown sugar
- 2 tablespoons ground almonds
- 3/4 cup raisins
- 8 ounces plain low-fat yogurt
- 4 tablespoons canola oil
- 1 egg
- 1 orange, zested
Preheat the oven to 400 °F. Line muffin cups with paper liners, or coat with nonstick cooking spray. Set aside.
Sift flours, baking soda, salt, and cinnamon into a large bowl. Stir in brown sugar, ground almonds, and raisins.
Zest the orange and squeeze 3 tablespoons of juice from it. Strain any pulp. Add the zest and juice to a bowl along with the yogurt, oil, and egg. Whisk until blended.
Add the wet ingredients into the dry and stir only until the dry ingredients are just moistened.
Spoon into muffin cups and bake until they are golden brown, about 17 minutes.
Adapted from Reader’s Digest.