- 12
Ingredients
- MUFFINS
- 1 1/2 cups white whole wheat flour or regular whole wheat flour*
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon allspice
- 2 eggs
- 2/3 cup orange juice
- 1/2 cup packed dark brown sugar
- 6 tablespoons olive oil
- 1 1/2 teaspoons grated orange peel
- 3/4 cup raisins
- 1/2 cup chopped toasted walnuts**
- TOPPING
- 1/4 cup packed dark brown sugar
- 2 tablespoons white whole wheat flour*
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, chilled, cut up
- 1/3 cup finely chopped walnuts
Preparation
Step 1
1. Heat oven to 400ºF. Line 12 muffin cups with paper liners. Whisk 1 1/2 cups flour, baking powder, 3/4 teaspoon cinnamon, cloves, salt, baking soda and allspice in large bowl.
2. Whisk eggs in medium bowl. Whisk in orange juice, brown sugar, oil and orange peel until blended; stir into flour mixture just until combined (do not overmix). Fold in raisins and 1/2 cup walnuts. Spoon into muffin cups.
3. Combine all topping ingredients except butter and walnuts in small bowl. Cut in butter until mixture is crumbly; stir in 1/3 cup walnuts. Sprinkle over batter.
4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.
TIPS *White whole wheat flour is made from a new strain of wheat; using it produces lighter-tasting baked goods that are lighter in color than those baked with regular whole wheat. It has the same nutritional profile as regular whole wheat flour. It can be substituted for all-purpose flour in most recipes.
**To toast walnuts, place on baking sheet; bake at 400°F. for 3 to 5 minutes or until pale brown and fragrant. Cool.