This is a print preview of "ORANGE spice SUNSHINE sister MUFFIN" recipe.

ORANGE spice SUNSHINE sister MUFFIN Recipe
by Foodessa


Start the year off right by receiving the offering of a complete, juicy orange. Not discounting the benefits of spices, chocolate, walnuts and oatmeal of course.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 12 muffins


  • . > WET mix:
  • . 1 medium, navel orange
  • . 1/2 cup granulated sugar (mildly sweet results)
  • . 2 xLarge eggs
  • . 1/4 cup grapeseed oil
  • . 1/2 cup Orange juice*
  • . 2 tsps. pure Vanilla extract
  • . 2 tsps. Apple cider vinegar
  • . > DRY mix:
  • . 1 cup All-Purpose flour
  • . 1 cup Oatmeal flour (ground from rolled oats)
  • . 1 tsp. Baking powder
  • . 1/2 tsp. Baking soda
  • . 1/4 tsp. sea salt
  • . 1/2 tsp. ground Cardamom spice
  • . 1/2 tsp. ground Anise seed
  • . 1/2 tsp. ground Cinnamon spice
  • . >> Add-ins:
  • . 1/2 cup raw Walnuts
  • . 1/4 cup semi-sweet Chocolate chips
  • . 1/4 cup dried fruit of choice (optional)
  • .
  • . * Or use 3 Tbsps. orange concentrate filled with water to make a complete 1/2 cup volume.


  1. . Pre-heat the oven to 375F. Position the rack in the center of the oven. Prepare a muffin pan with paper liners. Note: oil spray will be used only right before spooning in the batter.
  2. . Except for the add-ins, place the DRY ingredients into a medium bowl. Set aside.
  3. . Scrub and wash the orange very well. Cut it into 8 wedges and remove the thick center membrane. Place them into a large food processor. Add the eggs and sugar. Pulse a few times at first and then continue whirling for about 30 seconds on HIGH speed.
  4. . Lower the speed and pour the combined oil, orange juice, vanilla and vinegar through the feeding tube. Raise the speed again and keep whirling for about one more minute until the mix is fluffy. Stop the processor.
  5. . Add in the prepared DRY ingredient mix. Once again, pulse a few times before whirling a few more seconds just until combined. Now, the add-ins can be incorporated with not more than 3 pulses.
  6. . Spray a tiny spot of oil into every paper liner. Spoon in the batter to fill the lined cavities evenly (almost full). Optional: garnish with a few flakes of rolled oats.
  7. . BAKE them for 20 minutes in a dark muffin pan or 22 minutes in a lighter pan. NOTE: When you take them out, do NOT wait longer than 5 minutes to extract them out of their cavities and onto a rack. Yes, they will still be hot, but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin. When ready to peel the cupcake paper liners, be patiently gentle.
  8. . Flavourful wishes from Claudia's