A variation on the oatmeal orange cranberry muffins (which is based on this recipe). I took out some of the sugar and switched to whole wheat flour to make it a bit healthier, and put the orange rind in with the oats so the heat could make the flavour a bit more pronounced. Altered recipe:
Line two dozen standard muffin pan cups with paper cups. Combine in a small saucepan and bring just to a boil:
- 1 1/2 cups milk
- 1 1/4 cups old-fashioned rolled oats
- 2 Tbsps orange rind
Remove from heat and stir in:
- 5 tablespoons unsalted butter
While that is cooling, mix together:
- 1 1/3 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Put the oat mixture in the fridge to cool or make it ahead enough that it will cool at room temperature. Preheat oven to 400°F. When it has cooled enough that it won’t cook the eggs, add:
- 2 large eggs, at room temperature
Add the oat mixture to the dry ingredients and stir until half-blended, then add:
- 3 cups berries, fresh or thawed
Stir until just blended. Spoon carefully into your 24 paper cups. (Optionally, top with nuts, or you could mix nuts into the batter – I didn’t do either.) Bake at 400°F for 25 minutes. Let cool for 5 minutes on a wire rack, then take out of the pan and let cool further on wire rack. Store in an airtight container.
