Maddie and I have been working on a tradition. We are the "early risers" at home - not counting parents, I mean - so on Saturday mornings we've been doing some sort of breakfast baking.
Now, you may remember this breakfast from last year. We hope to be doing some extravagant breakfast but lately we've just pondered the kitchen until we find something that sounds yummy and quick.
Last Saturday Maddie was craving orange muffins. She wasn't fully clear on what she wanted them to taste like, except for orange. A few internet searches later I determined most orange muffin recipes contain cranberries and nuts, which she did not want.
So, we thought - hey we cook, let's just make something up.
And we did.
Now... here's the problem with making up recipes and blogging about them a week later... you might forget exactly how you did it but I'll do my best.
It goes something like this:
2 c. Wheat Flour
2 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1 Stick Unsalted Butter, melted
Zest of Two Oranges
1 c. Fresh Orange Juice
1/3 c. Sucanat
1/4 c. Honey
Coarse Sugar to sprinkle on top
Mix together dry ingredients with zest. Blend butter, sucanat, honey and eggs. Stir together flour mixture and orange juice. Spoon into prepared muffin pan and sprinkle with coarse sugar. Bake @ 350 for 20 minutes.
I can't exactly remember how long we baked these for... But I believe it was about 20 minutes :) We will probably make them again soon since we still have an abundance of oranges around and the muffins were pretty easy to eat.
The muffins wound up with a hearty orange flavor. Sucanat isn't a refined sugar and has a different flavor. If we had used white flour I wouldn't have risked it. As it was the wheat and orange flavor were just nicely sweetened by the sucanat. They were especially delicious warm but still good later. I think you could add some yogurt to the recipe or granola for crunch, maybe even make an oat topping. Yum :)
So, it's Saturday - go make a mess.
P.S. All Photos by the Resident Photographer