Orange Pecan Muffins
Bright and flavorful orange pecan muffins combine citrus, crunchy pecans, and hearty cereal for a delicious breakfast or snack option suitable for any time of day.
Ingredients
Instructions
- In a large mixing bowl, combine flour, salt, baking soda, and sugar. Set aside.
- Remove the peel from two oranges and cut all oranges into eighths, removing seeds.
- Puree the orange segments in a blender or food processor, adding water if necessary to make 2 cups of puree.
- Add the orange puree, beaten eggs, vegetable oil, Raisin Bran cereal, and chopped pecans to the dry ingredients.
- Stir only until mixed.
- Fill greased muffin tins 3/4 full.
- Bake at 375°F (190°C) for 20 to 25 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you want to reduce sugar, you can substitute half of the sugar with applesauce. To enhance the orange flavor, add a teaspoon of orange zest to the batter. Make sure not to overmix the batter to keep the muffins fluffy.
Serving Suggestions
These Orange Pecan Muffins are delightful for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea. For a complete breakfast, consider serving with a Quick Easy Salad on the side for a refreshing contrast.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Pecan Muffins contains roughly 392 calories, with 2g protein, 11g carbohydrates, and 39g fat. It is an excellent source of vitamin A (55% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 817mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. However, for the best texture and flavor, it's recommended to bake them fresh. If you have leftover muffins, they can be frozen and reheated later.
Can I substitute the eggs in this recipe?
Absolutely! If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). These substitutes work well in maintaining the moisture and binding of the muffins.
What can I use instead of Raisin Bran cereal?
If you don't have Raisin Bran cereal, you can substitute it with another whole grain cereal or oats. Just make sure to adjust the sweetness slightly, as some cereals may be sweeter than Raisin Bran. Adding a handful of raisins or dried cranberries can also enhance the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).