Warm and toasty spices mixed with vibrant orange bring in the flavors of fall to your morning meal!
I have to admit, although I sort of resisting it, the weather is changing and fall is coming. Summer is my true season and I dare say I didn't get enough of the long warm days and the abundance of fresh fruits and vegetables. But Mother Nature is telling me to look toward the cool crisp air, leaves, and warm cozy nights.
So while I may still bring you a few fresh "summer-ish" recipes over the next few weeks today I'm all about fall baking!
One bite and your suddenly in a mountain cabin, with a nice low fire going to take the chill off, leaves falling outside, and the smell of warm spices filling the air. Boy, this muffin is all that and more!
I took the warm notes of pumpkin pie spice and the vibrancy of orange juice and added it to my Basic Muffin Recipe which makes a small batch of 6 that you can easily whip up on a crisp fall morning. The spices bring you that warm cozy feeling and the orange mixed in brings a light citrus pop to the muffin. To add a little more of an earthy flavor I used coconut palm sugar but you can certainly use plain white sugar. Add a little chopped pecans to the top and the end result is a fabulously comforting fall flavored muffin!
Be sure to make some soon and....
Enjoy!
Orange Spice Muffins
yield: 6 muffins
1 egg
1/4 cup milk
1/4 cup orange juice
1/4 canola oil
1 1/2 cups all purpose flour
1/2 cup coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 cup chopped pecans
Preheat oven to 400 degrees.
In a large bowl add the egg, milk, orange juice, and canola oil and whisk until light. Add in all the dry ingredients with the exception of the nuts. Mix batter just until incorporated. Do not over mix. Batter should be thick.
Using a large ice cream scoop, divide batter among the wells of a muffin pan sprayed with cooking spray. Top with chopped pecans.
Bake for 15-18 minutes until tops are brown. Remove from the oven and allow to cool on a wire rack for 10 minutes. Serve warm.
So while I may still bring you a few fresh "summer-ish" recipes over the next few weeks today I'm all about fall baking!
ORANGE SPICE MUFFINS
One bite and your suddenly in a mountain cabin, with a nice low fire going to take the chill off, leaves falling outside, and the smell of warm spices filling the air. Boy, this muffin is all that and more!
I took the warm notes of pumpkin pie spice and the vibrancy of orange juice and added it to my Basic Muffin Recipe which makes a small batch of 6 that you can easily whip up on a crisp fall morning. The spices bring you that warm cozy feeling and the orange mixed in brings a light citrus pop to the muffin. To add a little more of an earthy flavor I used coconut palm sugar but you can certainly use plain white sugar. Add a little chopped pecans to the top and the end result is a fabulously comforting fall flavored muffin!
Be sure to make some soon and....
Enjoy!
Orange Spice Muffins
yield: 6 muffins
1 egg
1/4 cup milk
1/4 cup orange juice
1/4 canola oil
1 1/2 cups all purpose flour
1/2 cup coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 cup chopped pecans
Preheat oven to 400 degrees.
In a large bowl add the egg, milk, orange juice, and canola oil and whisk until light. Add in all the dry ingredients with the exception of the nuts. Mix batter just until incorporated. Do not over mix. Batter should be thick.
Using a large ice cream scoop, divide batter among the wells of a muffin pan sprayed with cooking spray. Top with chopped pecans.
Bake for 15-18 minutes until tops are brown. Remove from the oven and allow to cool on a wire rack for 10 minutes. Serve warm.
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