Orange, Walnut & Rosemary Muffins

| Dianna Muscari
Orange, Walnut & Rosemary Muffins

The flavor combo of orange zest, walnuts, and rosemary makes them seem like anything but "just muffins". They're sort of like "Aromatherapy Muffins." I'm considering doubling up the amount of rosemary & orange zest needed for the recipe, making a batch of muffins with one half, and using the other half to make a body scrub... it smells that yummy. 

Now, please excuse me while I go deeply inhale the aroma of these lovelies before taking on the rest of my "To Do" list.

Muffins

  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup chopped walnut
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 6 tbsp canola oil
  • zest of 2 oranges (save 1 teaspoon for icing)
  • 1 tbsp fresh rosemary, finely chopped (plus extra for garnish)
  • 1/4 cup almond milk*
  1. Preheat oven to 400 degrees. Prepare a muffin tin with paper liners.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and walnuts.
  3. In a small bowl, whisk together eggs, yogurt, oil, orange zest, and chopped rosemary.
  4. Pour wet mixture into dry mixture and mix until just combined {do not overmix, there will still be some small lumps}.*At this point, I noticed that the mixture looked a bit dry, so I added a small amount of almond milk to moisten. This is not part of the original recipe, but it worked well for mine. If your mixture looks a bit dry, add 1 tablespoon at a time of almond {or regular} milk until moistened.
  5. Using an ice cream scoop, scoop batter into liners. Bake for 16-18 minutes until tops are slightly golden and firm, and a toothpick inserted in the center comes out clean.
  6. Cool on a baking rack for about 30 minutes or until completely cooled. Spoon icing over top and decorate with a small sprig of rosemary.

    Icing

    • 11/2 cup confectioners' sugar
    • 1 tsp orange zest
    • 4 tsp freshly squeezed orange juice
    1. Sift confectioners' sugar into a small bowl.
    2. Add zest and juice and whisk until smooth.
    3. Drizzle or spoon over muffins and let set. {Or eat right away, you've waited long enough!}

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