Mini Muffins
The very best muffins. This delicious, moist, nutty and healthy muffin is great any time not just for Sunday brunch or a Ladies Tea Party. They are great no matter what size you make.
Ingredients
Muffin Batter
- 2 sticks Butter
- 1 cup Sugar
- 2 tbsp Pure Vanilla Extract
- ½ cup Rolled Oats
- 1 cup All-purpose Flour
- ½ cup Whole Wheat Flour
- 3 tbsp Wheat Germ
- 2 tbsp Ground Flax Seed
- 1 pinch Salt
- 1 cup Milk (Almond Breeze is a great alternative here)
- ½ cup Sour Cream
- ½ cup Chunky Applesauce
- ¼ cup Canola Oil
- 1/4 cup Juice (apple or orange - your choice)
- 1 Granny Smith Apple (shredded)
- 1 Carrot (peeled & shredded)
- 1 Zucchini (peeled & shredded)
- ½ cup Raisins (dark or golden - your choice)
- ¼ cup Chopped Walnuts
- ¼ cup Sliced Almonds
- ¼ cup Chopped Pecans
Orange Butter
- 2 sticks Butter (at room temperature)
- Zest & Juice of Two Oranges
- 1 tsp Confectioners' Sugar
Instructions
Muffin Batter
- Cream Butter, Sugar and Pure Vanilla Extract.
- Add Rolled Oats, All-purpose Flour, Whole Wheat Flour, Wheat Germ, Flax Seed and Salt. Blend well.
- Add Milk, Sour Cream, Chunky Applesauce, Canola Oil, Juice, Granny Smith Apple, Carrot, Zucchini, Raisins, Walnuts, Almonds and Pecans. Mix well.
- Place scoops of batter into greased or sprayed muffin tin of desired size. Bake at 350℉ oven until inserted toothpick comes out clean and dry. (Mini Muffins - approximately 20-25 minutes; Large Muffins - approximately 35-40 minutes; Extra-large Muffins - approximately 55-60 minutes)
- Serve warm with some orange butter. They are also great room temp or cold.
Orange Butter
- Place in processor Butter, Orange Zest and Orange Juice and Confectioners' Sugar. Pulse to blend. Refrigerate.
- Take out of refrigerator about 10 minutes prior to using so it can come to a spreadable temperature.
