Raisin-Oat Orange Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Published: 1/13/2020

These zesty raisin muffins are perfect for breakfast.

Prep: 20 minutes Cook: 25 minutes
Serves: 12 Save

Ingredients (17)

  • Nonstick cooking spray
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 cup uncooked oats (quick or old fashioned)
  • 2 1/2 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 1 tablespoon finely grated orange rind
  • 1 large egg, slightly beaten
  • 1 cup (8-ounces) light sour cream
  • 2 tablespoon vegetable oil
  • 3/4 cup orange juice
  • 3/4 cup California Golden Raisins
  • Topping:
  • 1/4 cup uncooked oats (quick or old fashioned)
  • 3 tablespoon brown sugar
  • 1 tablespoon finely grated grated orange rind
  • 1 tablespoon butter, melted

Directions

  1. Preheat oven to 400 degrees F. Spray 18 medium muffin cups with non-stick cooking spray or line with paper baking cups.
  2. Combine flours, oats, baking powder, sugar and orange rind in large bowl; mix well. Combine egg, sour cream, vegetable oil and orange juice in medium bowl; mix well. Add all at once to dry ingredients. Mix only until blended. Gently stir in raisins. Spoon batter into prepared muffin cups filling almost full.
  3. For topping, combine oats, brown sugar, orange rind and butter in small bowl; mix well. Sprinkle over muffin batter, dividing evenly and patting gently.
  4. Bake 20 to 25 minutes, until wooden pick inserted in center comes out clean.

Cranberry Orange Whiskey Sour

The Bar

Ingredients (7)

  • 1.5 oz. Crown Royal Deluxe Blended Whiskey
  • 0.5 oz. Orange Juice
  • 0.5 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 0.5 oz. Egg White (Optional)
  • 3 Dashes Cranberry Bitters
  • Rosemary Sprig Garnish
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