Crunchy Orange Muffins

  Robin Hood flour was the flour used by our mother and grandmother. Being from Minnesota and Robin Hood being a Canadian company it was used by many bakers in our small town. 

  They have put out several cookbooks and booklets over the years and the one this recipe is from, Robin Hood Home Baking, has like the rest, many good recipes.

  My family likes muffins and this one, which is a variation on their blueberry muffin recipe is a simple and tasty muffin. I usually have oranges on hand so it is easy to make. Orange juice freezes well and I also save any rind I do not use at once. Hope you enjoy these. I would bake them about 2 to 4 minutes less depending on your oven or they will dry out.

Crunchy Orange Muffins

1 ½ cups all purpose flour

⅓ cup sugar

1 tablespoon grated orange rind

2 ½ teaspoon baking powder

1 teaspoon salt

⅔ cup milk

¼ cup orange juice

1 egg

2 tablespoons cooking oil

Topping

¼ cup finely chopped nuts

2 tablespoons sugar

¼ teaspoon nutmeg

  In large bowl stirring well, add flour, sugar, orange rind, baking powder, and salt. 

In a small bowl combine milk, orange juice, egg and oil. Beat slightly. Add to dry ingredients all at once. Stir just enough to moisten dry ingredients. Fill greased or paper lined cups ⅔ full.

  Combine topping ingredients. Sprinkle on batter. Bake at 425° for 20 minutes. Serve warm with butter

Makes 1 dozen muffins.