*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.
I altered this recipe to make a heartier muffin and they came out good! Nice orange flavor! I used regular oats. 1/2 whole wheat flour and 1/2 regular 2 egg whites instead of 1 egg added ground flax 1/2 milk and 1/2 orange juice added orange extract replaced the raisins with chocolate chips no glaze on top...sprinkled with turbinado sugar.
The addition of salt in this recipe would improve the taste of these muffins greatly. As the submitter suggests orange zest is 'to taste' so I used two tablespoons rather than the suggested three and found the essence to be very pleasant not too strong and not by any means too weak but the underlying flavor of the muffin is sorely lacking. The batter was extremely thin like pancake batter thin which had me worried but they baked up perfectly moist and rose just past the level of the tin (bear in mind I filled the cups 3/4 full and only filled ten cups rather than the full twelve. I'm glad I did as these wouldn't have been nearly as attracttive looking if I had divided the batter evenly as suggested). I chose dried cranberries over the raisins the sweet tang of which saved these muffins this time. I really enjoyed the texture the orange flavor and the pleasant oatiness of these muffins. Made again with salt I'm sure this recipe will become a keeper so thank you!
Muffin with nice oatmeal texture and tangy orange flavor. Instead of the orange juice/sugar icing I made a streusel from another muffin recipe on this site. I had no problems with sticking I use a jumbo muffin tin and just greased the tin with butter. I did not add the raisins to the batter.
Loved them! The only thing I did was leave out the raisins because I don't like raisins but they were really good over all. I didn't have problems with them sticking because I oiled the muffin pan a bit with canola oil. Thumbs up!
These muffins had a good taste and texture but they stuck terribly to the muffins papers. By the time we peeled the papers off we were all left with just about half of a muffin. I don't know what the problem was but I was glad I wasn't serving them to anyone besides my family.
So easy and good. I added a little salt a tsp of cinnamon and some flax meal. Used craisins instead of raisins because I like them better. Also I wanted a little more sweetness on top so I used about 1/2 cup powdered sugar and enough o.j. to make a thin glaze. I put a teaspoonful on each muffin a couple of minutes out of the oven. Just added a little shiny glaze and a sweet orange flavor without being like a cupcake. Made 12. My batter did not seem to be thin.
Added 1/2t allspice and used cherry flavored craisins. The batter was quite thin but they baked nicely. The oats gave them a heartier texture which to me overpowered the delicate flavor. If I made these again I would sub flour for the oats to see if they would stand out more with a lighter crumb.
I really liked this recipe! It was easy and quick to put together baked wonderfully. The texture is great but I found the orange taste wasn't very obvious so I might add more zest next time. The only thing I did that wasn't mentioned in the recipe was to flick some water in the over to create steam so that the muffin tops would be harder. Thanks for sharing the great recipe!
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