These muffins are lightly flavored and have an almost savory taste from the walnut oil. They would be perfect with add-ins like fresh raspberries or dried cranberries, and they go great with afternoon espresso. My Mom-in-law recently took a trip to California and came back with an amazing bottle of walnut oil for me. Walnut oil has a rich, nutty flavor, and it has been perfect for dressing my salads and drizzling on already-roasted veggies. Seriously, next level good! I started to think about what else I could use walnut oil for. Nut oils can become a little bitter if you use them for sautéing, but I thought walnut in a muffin might be delicious. Enter: walnut orange muffins. These muffins are lightly flavored and have an almost savory taste from the walnut oil. They would be perfect with add-ins like fresh raspberries or dried cranberries, and they go great with afternoon espresso. Give them a try and let me know what you think!
Walnut Orange Muffins
Walnut Orange Muffins
These muffins are lightly flavored and have an almost savory taste from the walnut oil. They would be perfect with add-ins like fresh raspberries or dried cranberries, and they go great with afternoon espresso. Give them a try and let me know what you think!
- Author
- Ashley Keating
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 12 muffins servings
- Category
- Breakfast, Dessert, Snack
Ingredients
- 8 egg whites
- 1 large orange (1/3 cup of juice plus the zest)
- 1/3 cup walnut oil
- 1/3 cup honey
- 1 and 1/3 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- the orange zest
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, beat together the wet ingredients: egg whites, orange juice, oil, and honey with a mixer until everything is very well mixed.
- In a medium bowl, stir together the dry ingredients: flour, baking soda, baking powder, salt, and orange zest until well mixed.
- Combine the dry ingredients from the medium bowl into the large bowl of wet ingredients and mix until just combined (over-mixing will make the muffins tough). If you are adding anything (raisins, berries, etc), you can fold them in now.
- Pour batter into greased (or lined) muffin tins.
- Bake for about 15 minutes at 350 degrees, until toothpick inserted in the center of a muffin comes out clean.
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Walnut Orange Muffins
These muffins are lightly flavored and have an almost savory taste from the walnut oil. They would be perfect with add-ins like fresh raspberries or dried cranberries, and they go great with afternoon espresso. Give them a try and let me know what you think!
- Author
- Ashley Keating
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 12 muffins servings
- Category
- Breakfast, Dessert, Snack
Ingredients
- 8 egg whites
- 1 large orange (1/3 cup of juice plus the zest)
- 1/3 cup walnut oil
- 1/3 cup honey
- 1 and 1/3 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- the orange zest
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, beat together the wet ingredients: egg whites, orange juice, oil, and honey with a mixer until everything is very well mixed.
- In a medium bowl, stir together the dry ingredients: flour, baking soda, baking powder, salt, and orange zest until well mixed.
- Combine the dry ingredients from the medium bowl into the large bowl of wet ingredients and mix until just combined (over-mixing will make the muffins tough). If you are adding anything (raisins, berries, etc), you can fold them in now.
- Pour batter into greased (or lined) muffin tins.
- Bake for about 15 minutes at 350 degrees, until toothpick inserted in the center of a muffin comes out clean.
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