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.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Refrigeration Time 1 hour hr
Total Time 1 hour hr 55 minutes mins
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
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.