Orange-Pecan Oatmeal Muffins

"From "Lean Beach Cuisine - A Collection of Healthy Coastal Recipes" by Jewel Cammarano, I've modified the original recipe, adding orange extract in place of vanilla extract. I love oranges and pecans, so this recipe just called out to me!"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
30mins
Ingredients:
14
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees F. Prepare muffin tin with vegetable cooking spray.
  • In a large bowl, whisk egg whites until frothy. Add the maple syrup, orange juice, milk, extract, spices and orange peel.
  • Mix with a wooden spoon, until well blended. Stir in the oats, flour and baking powder until all ingredients are moistened. Fold in the pecans.
  • Fill 12 muffin cups about 2/3 full and bake for 20 minutes or until muffin tops are golden and spring back to the touch.

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Reviews

  1. These have a great flavor, but turned out a bit dense. Either some added fat is needed, or All-purpose flour instead of whole wheat. I think I would add about 1/8 cup canola oil (and decrease milk). The orange-maple-pecan combo is great, though, and they are just right, sweetness-wise.
     
  2. These muffins have a very good taste. Almost no fat, that's great. I used 1 large egg instead of 2 egg whites. I used 2% milk cause that's what I had. I used more cinnamon cause I didn't find allspice. I didn't have rolled oats so used quick oats. And I used all purpose flour. Thanks FloridaNative :) Made for Holiday tag
     
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Tweaks

  1. These have a great flavor, but turned out a bit dense. Either some added fat is needed, or All-purpose flour instead of whole wheat. I think I would add about 1/8 cup canola oil (and decrease milk). The orange-maple-pecan combo is great, though, and they are just right, sweetness-wise.
     

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