I love what Eat the Seasons says about oranges: "Oranges provide seasonal eaters with a taste of sun in the middle of winter. [They are] fabulous [in] desserts where they form a heavenly match with chocolate."
Orange, Walnut, and Rosemary Muffins (adapted from The Kitchen Prep)
2 cups all-purpose flour1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar (Erika's Extras - I used organic sugar. Worked well.)
1/2 cup walnuts, chopped
1 cup plain Greek yogurt
6 tablespoons canola oil (Erika's Extras - I used grape seed oil bc I didn't have canola. Worked fine but I think I would have preferred canola.)
Zest of 2 oranges - save 1 teaspoon for icing
1 tablespoon fresh rosemary, finely chopped, plus extra for garnish
1 1/2 cups powdered sugar
1 teaspoon orange zest
3-4 teaspoons freshly squeeze orange juice (Erika's Extras: Used the oranges you just zested.)
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 over mix, there will still be some small lumps. If your mixture looks a bit dry, add 1 tablespoon at a time of milk or almond 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.
1. Sift powdered sugar into a small bowl.
2. Add zest and juice and whisk until smooth.
3. Drizzle or spoon over muffins.
4. Add a sprig of rosemary on top of the icing of each muffin.
Bake well and prosper!