I first made these muffins in 1987, adapted from a recipe I found in a library book, Colonial Old Treasures. The muffins are nice for breakfast or snacking – not too sweet, a good texture, and a “must” for me – full of walnuts.
ORANGE WALNUT MUFFINS
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 cup sugar
- 1 egg
- 1/4 cup oil (Canola)
- 1/2 cup orange juice concentrate plus 1/2 cup water
- 1 tsp. grated lemon peel
- 1 cup chopped English walnuts
In a medium bowl, whisk together the flour, salt and soda. Set aside
In a separate medium bowl, whisk together the sugar, egg, oil, orange juice and lemon peel. Stir in the reserved flour mixture just until the dry ingredients are absorbed. Stir in the chopped nuts.
Divide among 12 greased muffin tins or 12 silicone baking cups. Bake @ 350 degrees F for approximately 25 minutes, until tops are golden brown and a tester inserted in the center of a muffin tests done.
Let rest in the pan for 5 minutes, then remove and let cool on a wire rack.
Yield: 12 muffins. Leftovers can be warmed in a 350 degree F oven. Muffins can also be frozen.