*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were really good! I got 24 large muffins out of these. I used the zest of two large tangerines instead of oranges because that is what I had on hand. Next I peeled the remaining skin of the tangerines and placed all of the naked pegs, together with the zest in the blender. I added 1/2 cup of orange juice and blended all of it.This is the mixture I used instead of the regular 1 cup of orange juice the recipe called for. This made the muffins taste more orangey The other modification I made was to use only 1/2 cup of oil and substitute the other half with 1/2 cup of plain yogurt. The result is a tasty moist delicious muffin ! Definitely a keeper!
I altered this a bit after reading the comments. I added 1/4 more orange juice, added a little vanilla, and used a frozen wildberry mix (left out the strawberries though because of their size) and used brown sugar in the topping instead of white and they are fabulous. My son had a bake sale at school and they sold out first. Loved them. Try it!
I have made a lot of different blueberry muffins and these turned out the very best. They are sooo light they melt in your mouth and have the perfect amount of orange and sweetness. (I always mix muffins the way I was taught to handle muffin dough in home ec...i.e. gently folding the premixed liquids in to the premixed dry ingredients and being sure not to over-work the batter to prevent "cone tops" on the muffins). I used frozen blueberries instead of fresh and I ended up letting the orange juice soak into the oatmeal for about 2 hours because I had to run for eggs and oil. I am not sure if it changes the texture of the muffin or not, but you coudn't even tell there was oatmeal in them (I even used old-fashioned oats instead of instant). For the tops, I just liberally sprinkled cinnamon toast topping on top, since I always have that on hand and my husband is allergic to nuts. AWSOME.
These muffins were good but not outstanding enough to make again. I made both these and the Blueberry Cream muffins (there are two Blueberry Cream muffin recipes on this site - I made the one that takes sour cream) at the same time. Only one person out of five preferred these muffins, saying they had a better aftertaste and the other recipe was more doughy. Also, the appearance of these muffins was sort of yellowy and knobbly, not quite as attractive as some muffins. All in all, a good recipe, but I will not make again because there are better.