This recipe is taken from the 2018 Milk Calendar. Oatmeal adds a little texture, with dates and chocolate for a little sweetness, while the orange rounds out the muffin’s flavour beautifully.
- Prep: 15 min
- Cooking: 18 min
- 1 cup (250 mL) quick-cooking rolled oats
- 1 cup (250 mL) milk
- 1 seedless orange well washed
- 1 1/2 cups (375 mL) all-purpose flour
- 1/3 cup (75 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) unsalted butter melted and cooled
- 1 egg
- 1 tsp (5 mL) vanilla
- 2 tbsp (30 mL) mini chocolate chips
- 5 Medjool dates pitted and finely chopped
Preheat oven to 375°F (190°C). Butter a muffin pan or line with paper liners. In a large bowl, place 1 cup (250 mL) oats. Remove 1 tbsp (15 mL) oats; set aside. Stir milk into the oats in the large bowl. Slice 2 very thin slices from orange; set aside. Finely grate peel from remaining orange into oat-milk mixture. Squeeze and measure out ¼ cup (60 mL) juice (if you don’t get enough juice, make up remaining difference with milk). Add juice to oat mixture. Let stand for 5 min.
In a small bowl, stir flour with sugar, baking powder and salt. Stir butter, egg and vanilla into oat mixture. Stir in flour mixture just until combined. Stir in chocolate chips and dates. Spoon batter into prepared pan.
Cut each orange slice into 6 triangles. Sprinkle muffins with reserved oats. Top each muffin with an orange piece. Bake for 18 to 22 min or until a tester inserted in centre of muffins comes out clean. Cool muffins in pan for 5 to 10 min. Transfer to a rack to cool completely.
When baking, it’s preferable to use unsalted butter. But if you only have salted butter, reduce salt to ¼ tsp (1 mL).
Medjool dates are easiest cut with scissors, a perfect job for little hands.
Instead of dates, try raisins or currants.
Top 5 Nutrients
|Calcium:||10 % / 105 mg|