MARCH 6, 2024
Level Up Brunch Spreads with Natural Sweetness Get a Taste of These Mouthwatering Bran Muffins
BY DONNA ERICKSON
FAMILY FEATURES Breezy spring days can lead you on nearly any adventure, and they can happen in your own backyard, on a short road trip or during a full-blown beach vacation. No matter where you are when those warmer days arrive, you can put outdoor meals on the menu and take advantage of perfect opportunities for fresh brunch spreads to share with loved ones. Whether you’re enjoying spring sunshine at home or traveling with friends and family, Florida Orange Juice can be a delicious, nutritious addition to your outdoor plans. By delivering a powerful combination of vitamins, minerals and phytonutrients that have associated health benefits, it’s perfect for supporting healthy immune systems and overall health. With no added sugar, 100% orange juice comes coupled with essential nutrients like vitamin C, potassium, folate and thiamin. Orange juice is one of nature’s nutrient-rich foods, and it can serve as a substitution for sugarsweetened beverages in the diets of both children and adults while providing a convenient way to complement whole fruit intake to help reach one’s daily fruit intake recommendations.
To find more ways to enhance spring brunches, visit FloridaJuice.com.
Turn out dough onto wellfloured work surface. Sprinkle top with flour and knead about six times while folding dough over in half and using more flour as needed. Pat dough out to 3/4-inch thickness. Cut out biscuits with round cutter by dipping cutter in flour then pressing into dough. Do not turn cutter while pressing. Place biscuits close together but not touching on baking sheet.
ORANGE JUICE BISCUITS 1 1/2 2 1/2
2 2
3/4 1/2 1/2 1/4
“Families across the country are planning spring vacations and springtime brunches, so it’s an important time to think about wellness and immune health,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “As the ultimate drink for spring, 100% orange juice is a healthy option while on the go and it’s easy to add into almost any recipe. It’s rich in vitamin C and includes other nutrients like potassium, folate and thiamin, making it a great choice for overall wellness.”
cups Florida Orange Juice tablespoons unsalted butter
Serve warm or at room temperature with remaining sauce.
Orange Biscuits: 1 1/2
Gather dough scraps and fold 2-3 times, pat out again and cut biscuits. Repeat until dough is used. Brush tops with orange butter sauce. Bake 15-20 minutes, or until lightly browned.
Orange Butter Sauce:
1 2/3
As an ultimate go-to beverage and ingredient, Florida Orange Juice is convenient and versatile for use in breakfast recipes like these Orange Juice Biscuits or cocktails such as Orange Juice Spicy Margaritas. These naturally sweet, tasty recipes make for ideal additions to brunch menus all spring long.
juice then stir into flour mixture to make sticky dough.
tablespoons granulated sugar teaspoons grated orange zest cups bleached allpurpose flour, plus additional for kneading tablespoons baking powder teaspoon salt cup shortening cup whole milk cup Florida Orange Juice
To make orange butter sauce: Boil orange juice 5 minutes, or until reduced by half. Add butter and stir until melted. Remove from heat. To make orange biscuits: Preheat oven to 425 F.
ORANGE JUICE SPICY MARGARITAS 2 2 8 2 2 4 4
cups Florida Orange Juice ice cups simple syrup ounces silver tequila ounces triple sec or orange liqueur ounces lime juice ounces seltzer ghost pepper salt, to taste Florida Orange slices, 1/4-inch thick
In saucepan over medium heat, reduce orange juice to 1 cup and allow to cool. Fill cocktail shaker 3/4 full with ice. Add orange juice reduction, simple syrup, tequila, triple sec and lime juice.
Use fingers to rub sugar and zest together until sugar is moistened and looks like wet sand. In large bowl, whisk orange sugar, 2 cups flour, baking powder and salt. Using two forks or pastry blender, cut in shortening to size of small peas. Combine milk and orange
Shake and pour into four glasses. Top each glass with 1 ounce seltzer. Pour ghost pepper salt onto saucer and dip edges of orange slices in ghost pepper salt. Place orange slices on rim of each glass, if desired.
I’ve been baking and writing about bran muffins for years. I recently put my favorite recipes to the test, and if my family tasters are honest, I’ve hit on an updated version so good that I have to hide muffins in the recesses of my cupboard pantry if I’m going to get my share. Still full of good and healthy stuff, this version calls for the raisins to soak a bit so they puff up before getting stirred into the batter. I also added more chopped walnuts. When I did a taste test with two recipes, one with and one without a smooshed-up ripe banana, the one with banana won. It adds a nice taste and texture. Taste-testing aside, the fun part of muffinmaking with kids is that there’s a job for all ages and stages. One child can measure and stir together dry ingredients in one bowl, while another can crack the egg or smoosh the banana in a different bowl. Within minutes, the batter comes together, ready to scoop into little paper cups and bake. Wash and dry the prepping dishes as a team, and before you know it, you’re poking a toothpick in the middle of a muffin to test its doneness and enjoying a healthy homemade snack in a kitchen where the baking aroma of home wafts through the air.
MOUTHWATERING BRAN MUFFINS Makes 12 large muffins 2 cups whole wheat flour 1 1/2 cups wheat bran 1/2 cup wheat germ 2 tablespoons brown sugar 1 1/4 teaspoons baking soda 1 teaspoon salt 2 cups plus 2 tablespoons milk 1 egg, lightly beaten 2 tablespoons vegetable oil 1/2 cup raw blue agave sweetener or 1/3 cup honey 1 ripe banana, mashed 3/4 cup raisins, soaked in water for 5 minutes and drained 3/4 cup chopped walnuts Preheat oven to 350 F. Line a muffin pan with paper liners. Stir together the flour, bran, wheat germ, brown sugar, baking soda and salt in a medium bowl. In a large bowl, whisk together the milk, egg, vegetable oil and agave sweetener or honey, until combined. Add the dry ingredients, stirring just until combined; then fold in the banana, raisins and nuts with a few swift strokes. Do not overstir. Scoop the batter into the muffin cups. An ice-cream scoop works well. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool for 5 minutes and serve. *** Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2024 Donna Erickson Distributed by King Features Synd.
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