‘Orange’ You Glad You Made This Muffin? heeheehee:)

I’ve been on a mission, a muffin mission.  I love muffins.  I mean, I really love muffins! So, every so often I get a little muffin crazy and start stockpiling the precious little breakfast goodies.  This is really a good thing, for me and you…because when I get on a muffin mission I’ll share my little muffin creations.  Like this one…it tastes like summer; it is bright and cheery, and full of healthful, happy goodness for you and your family!  Enjoy…

Orange Molasses Muffins with Sugared Pecans

These little beauties are so yummy…not too sweet, just perfect.  They taste a little like sunshine, but have a nutty richness from the sugared pecans…I might have one for a midnight snack!

First, you’ll need to zest an orange…or 7.

Put one tablespoon of orange zest into a small saucepan and put the other two tablespoons aside for later.

You need two cups of fresh orange juice…I guess it’s a good thing you just finished zesting all of those oranges.

Add this to the saucepan with your tablespoon of orange zest.  To this, you’ll be adding molasses, sugar, and a bit of butter.  Put it over medium heat and stir occasionally.  Bring it up to a simmer and cook until it loses half its volume.

While your orange juice is busy getting syrupy, it’s time to sugar some pecans!  You’ll need one and a half cups fresh pecans, chopped.

Cook on Medium-Low temp for about 5 minutes, stirring constantly.  Be careful not to let them burn.  You are letting the sugar melt and re-crystallize onto the pecans.  They will not be glazed looking, if you want them fully glazed, you need to add the 2-2 ratio mentioned above for each half cup of pecans.  **When glazing, you bring the syrup to a boil and then turn down to simmer for 5-7 minutes, stirring constantly.  The water in the syrup should evaporate almost completely before they are done, but they need to be watched carefully.  Spread them out on parchment paper to cool completely.

Let’s get with the mixin’…

In a large mixing bowl, mix the following ingredients at a high-speed until thoroughly mixed:

• One stick butter

• 1/2 cup reduced orange juice syrup

• 1 cup Greek yogurt

• 2 TBL vegetable oil

• Final 2 TBL orange zest

• 2 tsp vanilla

Before you add in your eggs, make sure the mixture is not too warm from the orange syrup…you don’t want to scramble your eggs!

After mixing your eggs in completely, sift the following dry ingredients into a separate bowl before adding to the wet:

• 3 cups all-purpose flour

• 1 cup whole oats

• 2 tsp baking soda

…and we’re ready to bake!  Scoop equal portions into muffin tins (makes 24 muffins).  I like BIG batches of muffins…they are perfect for freezing and re-heating individually any time you want one!

Be careful not to overcook…since the recipe calls for minimal fats, they’ll dry out quickly if left in too long.  I guess that’s the price you have to pay for yummy AND healthy!

While your muffins are baking, separate the rest of the orange juice reduction into two containers.  After cooked muffins have cooled enough to handle, dip the tops into the juice reduction for a few seconds and then allow them to cool completely on cooling trays.  This extra bit of sweet, tangy, moistness is really wonderful!

 With the other half of your juice reduction, mix up a glaze to drizzle over the top!

Garnish with a leftover pecan and then slurp it down with a hot cup of cafe au lait!! Deeeeeeelightful!!