Orange Cinnamon Honey Muffins
So I was really looking forward to cooking up a storm this weekend since I took last week off but on Saturday morning, after a hard-core spin class, I started feeling really faint. I figured it was just a rough workout but throughout the day, I started having throbbing headaches and entire-body muscle aches. I was pretty much feeling miserable every second of the day.
Yeah, I got the flu, again. I just had the flu about 6 weeks ago and I usually don’t get sick this often but I think it might be some sort of chronic fatigue. Waking up at 5AM every morning to work out, working 45 hours per week and blogging/cooking throughout the weekends has definitely caught up with me. With much convincing by Jason, I’ve been on bed rest all weekend, and Jason has been so amazing as he took over all the house work – cooking, cleaning and doing the laundry. He’s a keeper, right?
Now with these muffins, I barely managed to whip out a batch (it was when the Advil kicked in for like 2 hours). But I’m glad I was able to make them because it was one of the only things I could keep down since my tastebuds are completely out of whack and everything else looked gross. They’re not too sweet and wonderfully fragrant, and best of all, they’ve got a bit of a healthy kick to it from the oats and honey. I think I’ll try to add more honey into my muffins from here on out.
So here’s how you make this:
As always, we’ll start with the dry ingredients.
Then the wet – buttermilk, butter, honey, egg, orange zest and orange juice.
Next we’ll pour the wet to dry, stirring with a rubber spatula.
Then we’ll divide the batter up into the muffin cups and pop them into the oven for about 13 minutes.
You can let them cool for a bit or you can have them piping hot from the oven!
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One year ago: Korean-Style Pork Wraps with Chili Sauce
Orange Cinnamon Honey Muffins (adapted from CaffeIna):
Yields 11 muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats, plus more for sprinkling
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 large egg
- Zest of 2 oranges
- 1/4 cup freshly squeezed orange juice
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine the flour, oats, sugar, cinnamon, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the buttermilk, butter, honey, egg, orange zest and orange juice.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray. Sprinkle with oats.
Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.