Strawberry-Orange Muffins

203 calories; 9 g fat ( 1 g sat , 5 g mono ); 18 mg cholesterol; 28 g carbohydrates; 4 g protein; 2 g fiber; 314 mg sodium; 88 mg potassium.

Photo by Stephanie M.
Adapted from eatingwell.com

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

1

dozen

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

1

servings

Adapted from eatingwell.com

Ingredients

  • 3

    tablespoons almonds

  • 2

    tablespoons plus 3/4 cup all-purpose flour, divided

  • 2

    tablespoons plus 1/2 cup brown sugar, divided

  • 3

    teaspoons freshly grated orange zest, divided

  • 1/2

    teaspoon salt, divided

  • 2

    tablespoons plus 1/4 cup canola oil, divided

  • 1

    cup white whole-wheat flour , or whole-wheat pastry flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 3/4

    cup nonfat or low-fat buttermilk

  • 1/4

    cup orange juice

  • 1

    large egg

  • 1

    teaspoon vanilla extract

  • 1 1/2

    cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)

Directions

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

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