Baking History

A Taste For The Past

Orange-Graham Muffins & Orange Tea

Posted by bakinghistory on February 29, 2008

graham-muffins-6.jpg
A healthy breakfast full of the sunny flavor and scent of oranges
healthy-eats.jpg This is my entry for the Weekend Breakfast Blogging event hosted this month by Suganya of Tasty Palettes and initiated by Nandita of Saffron Trail. Suganya’s theme is “Healthy Eats”.
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These muffins contain no eggs, no dairy, and just a minimal amount of sugar and shortening (olive oil). Graham flour provides fiber and freshly squeezed orange juice gives flavor and a moist, tender crumb. The tea is infused with fresh orange slices, and it is so flavorful it does not require any additional sugar.
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From the original recipes by:
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Alice Bradley In: “Sunkist Recipes. Oranges-Lemons”, c1916—USA
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and
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Mrs. J. L. Lane In: “365 Orange Recipes: an orange recipe for every day in the year”, c1909—USA
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Ingredients
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Orange-Graham Muffins

1/2 cup (65 g) flour

1/2 tsp salt

2 tbsp (25 g) sugar

3/4 cup (100g) Graham flour

Grated rind 1/2 (organic) orange

7/8 cup (205 ml) freshly squeezed orange juice (1 cup minus 2 tbsp)

1/2 tsp baking soda

2 tbsp (30 ml) shortening (extra-virgin olive oil)

Orange Tea

1 thin-skinned (organic) orange

1 qt (1 l) freshly brewed hot tea

Make the Muffins: Preheat oven to 450°F (230°C); if you have cast iron muffin pans preheat them in the oven as well.

Sift flour, salt and sugar; add Graham flour and grated rind of orange. Dissolve the baking soda in the orange juice stirring
until it begins to get frothy, then add the shortening. Pour orange juice mixture onto flour mixture and mix well, then pour the batter quickly into (hot), greased muffin-pans, place the pans in the oven and immediately lower the temperature to 400°F (200°C) and bake for about 20 minutes. Serve warm.

Make the Orange Tea: Slice the orange into paper thin slices, discarding the seeds. Place the slices into a glass jug and pour the hot tea over them. Serve hot or cold and sweetened to taste.

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9 Responses to “Orange-Graham Muffins & Orange Tea”

  1. Simona said

    For whatever reason, your post reminds me of my mother making us drink freshly-squeezed orange juice every day when oranges were in season. I am not an orange juice lover, so I prefer your orange tea and your lovely muffins. I have never used Graham flour.

  2. bakinghistory said

    @Simona: My mom did just the same, insisting that we drank it quickly before the vitamin C was lost :-) . Graham flour gives a peculiar texture, flavor and moistness and I like to use it in baked goods. It is one of my (many) favorites among American foods.

  3. Lisa said

    Dear Manuela,
    since our common friend Andrea has scolded me for asking explanations in the wrong place, I’m now asking at the source ;-)
    Graham flour is not to be found here in Italy, as long as I know. How can it be replaced? If I understood well, it is enriched with wheat germ and bran, but in what percentage? Thanks :-)
    And if Andrea should asks, tell him that my English is much better than “the book is on the table” ;-)

  4. bakinghistory said

    @Lisa: :-) .You can approximate Graham flour with a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass[1]. For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.(according to wikipedia http://en.wikipedia.org/wiki/Graham_flour).
    Your English is absolutely flawless! :-)

  5. Lisa said

    You’re too indulgent, I made at least one mistake ;-)
    Your orange muffins are a very nice idea for an afternoon tea, I will make them sooner :-)

  6. bakinghistory said

    @ Lisa: Thank you. :-) I was happy to see you visited! These muffins are really very good, with a very intense orange flavor.

  7. Suganya said

    Graham flour is new to me. I could imagine myself starting the day with this beautiful spread. Thanks for such a gorgeous entry.

  8. bakinghistory said

    @ Suganya: Thank you! And thank you for hosting and proposing a great theme!

  9. Mansi said

    This looks and I am sure smells heavenly!! I’d love this every morning:)

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