Original Recipe from:
Greetings from the Knit Cafe
By: Suzan Mischer
Recipe by:Julie Stark
Greetings from the Knit Cafe
By: Suzan Mischer
Recipe by:Julie Stark
1 cup all-purpose flour
1/2 cup of oatmeal (stove top, not instant)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
2 large eggs, slightly beaten
2/3 cup fresh squeezed orange juice
zest from the orange
1/4 cup of honey
5 1/2 tablespoons butter melted
Icing:
1-1 1/2 cups of powdered sugar
bit of zest from the orange
tablespoon of orange juice
Preheat the oven to 350 degrees F. Grease a muffin pan or line with papers.
Combine all the dry ingredients in a large bowl, and stir with a fork. Add in the juice, zest, honey, eggs, and butter. Continue mixing batter until all ingredients are well integrated into the batter. Fill each cup of the muffin tin with batter till 2/3 full. Bake for 20-25 minutes or light golden.
To make icing:
Combine 1 cup of powdered sugar, zest, and juice until a smooth glaze. If too wet, add more sugar. If too dry, add a very small amount of juice or water. Once the glaze is a smooth spreadable consistency, drizzle over the muffins while still warm and hurry up and eat!!!
Story:
My mom bought this knitting book for me as a Christmas present. I love the projects, suggestions and recipes. Hmmmmmm......What will your next present be? These muffins/cupcakes are really good, but I like pretending that I'm being healthy by using whole wheat pastry flour instead of the all-purpose. It gives the muffins more texture and better color, but that is merely my opinion, not fact. If you prefer, just use two cups of all-purpose. Be warned even sticking these treats in the freezer didn't stop me from eating them! Though they really do taste better when not frozen.
1/2 cup of oatmeal (stove top, not instant)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
2 large eggs, slightly beaten
2/3 cup fresh squeezed orange juice
zest from the orange
1/4 cup of honey
5 1/2 tablespoons butter melted
Icing:
1-1 1/2 cups of powdered sugar
bit of zest from the orange
tablespoon of orange juice
Preheat the oven to 350 degrees F. Grease a muffin pan or line with papers.
Combine all the dry ingredients in a large bowl, and stir with a fork. Add in the juice, zest, honey, eggs, and butter. Continue mixing batter until all ingredients are well integrated into the batter. Fill each cup of the muffin tin with batter till 2/3 full. Bake for 20-25 minutes or light golden.
To make icing:
Combine 1 cup of powdered sugar, zest, and juice until a smooth glaze. If too wet, add more sugar. If too dry, add a very small amount of juice or water. Once the glaze is a smooth spreadable consistency, drizzle over the muffins while still warm and hurry up and eat!!!
Story:
My mom bought this knitting book for me as a Christmas present. I love the projects, suggestions and recipes. Hmmmmmm......What will your next present be? These muffins/cupcakes are really good, but I like pretending that I'm being healthy by using whole wheat pastry flour instead of the all-purpose. It gives the muffins more texture and better color, but that is merely my opinion, not fact. If you prefer, just use two cups of all-purpose. Be warned even sticking these treats in the freezer didn't stop me from eating them! Though they really do taste better when not frozen.
1 comment:
The recipe calls for 1/4 honey. Would that be 1/4 honey in metric or 1/4 honey in US units?
(that's my sarcastic way of pointing out that the unit of measure is missing)
Post a Comment