If I could capture the smell of these muffins, I would turn it into a perfume called Essence du Petit Dejeuner and sell it for $50 a bottle. And I don’t mean it like that gimmicky pizza or bacon perfume – I would legitimately wear this as my signature scent.
Honey Orange Oat Muffins (70 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 36 mini-muffins
- 1 cup old-fashioned rolled oats
- 2/3 cup milk
- 1/2 cup freshly squeezed orange juice (from 2 medium oranges)
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 tsp finely grated orange zest (from 1 orange)
- 1 1/4 cups all-purpose flour
- 1/4 cup wheat germ
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- Preheat oven to 400F.
- In a medium bowl, combine oats, milk, orange juice, honey, oil, and orange zest until well blended. Let stand for 15 minutes.
- In a large bowl, whisk together flour, wheat germ, baking powder, baking soda, and salt.
- Whisk egg into oat mixture until blended. Add the oat mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin tins.
- Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.
If you want a complete breakfast, look no further than these muffins – it’s basically a glass of orange juice and a bowl of oatmeal in one bite. Which, admittedly, doesn’t sound like the most exciting breakfast, so it’s a good thing these muffins are better than the sum of its parts.
The key step here is soaking the oats in the liquids beforehand – this softens them up and prevents them from making the muffins dry or tough. This also ensures that the orange flavor really melds with the oats – bright citrus and nutty oats is a great combination. I rarely have orange juice for breakfast, so these muffins made me think of 60s housewives with a sunny kitchen and a pitcher of OJ on the table next to a platter of fresh waffles. They’re vintage, in a really comforting way.