Like 2 weeks ago, I’m still slowly working my way through a box of Grape-Nuts at work. These muffins are kind of mild but tasty, and a lasting sort of filling. A good thing to have for breakfast/snack on a travel day, perhaps. The Grape-Nuts stay firmer than the rest of the muffin, for texture, but aren’t still rock hard bits of gravel.

Ingredients:

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 2/3 cup sugar
• 2 eggs, well beaten
• 3/4 cup orange juice
• zest from 1 orange
• 2 tablespoons butter, melted
• 1 cup Grape-Nuts

Preheat oven to 425 degrees. (Seems super hot for muffins, but they didn’t burn!) Grease or line a 12-cup muffin tin. (The photos here show a doubled recipe.)

In a large bowl, sift the flour before measuring out the two cups. Add the baking powder and sugar and sift again to combine.

I do actually sift when old recipes call for it, because when you do it before measuring, it impacts the amount you wind up scooping up.

In a medium bowl or large measuring cup, combine the eggs, juice, zest, and melted butter. Stir the juice mixture into the flour mixture, stirring just until no dry flour remains.

Add the Grape-Nuts and stir until just evenly combined.

Scoop into the prepared muffin tin, filling about 3/4 full.

Bake 20-25 minutes, until they pass the toothpick test.

Remove from the pan and cool on a wire rack.

2 disappeared before I could even get a photo!

The Park District board was a fan of these!

Orange Grape-Nut Muffins

Slightly adapted from the General Foods Cook Book.

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 2/3 cup sugar
• 2 eggs, well beaten
• 3/4 cup orange juice
• zest from 1 orange
• 2 tablespoons butter, melted
• 1 cup Grape-Nuts

Preheat oven to 425 degrees. Grease or line a 12-cup muffin tin.

In a large bowl, sift the flour before measuring out the two cups. Add the baking powder and sugar and sift again to combine. In a medium bowl or large measuring cup, combine the eggs, juice, zest, and melted butter. Stir the juice mixture into the flour mixture, stirring just until no dry flour remains. Add the Grape-Nuts and stir until just evenly combined.

Scoop into the prepared muffin tin and bake 20-25 minutes, until they pass the toothpick test. Remove from the pan and cool on a wire rack.