For years, despite my growing number of both useful and useless kitchen gadgets, there’s been one thing that I’ve absolutely longed for. All I’ve wanted, all I’ve ever needed, was a microplane. I know that sounds silly. But have you tried zesting an orange or lemon with a cheese grater? It really just does not get the job done. At all.
So this year, when my mom got me a really fantastic microplane for Christmas, I decided to make a TON of things that I could use zest in. At this point, I’ve even used my microplane for garlic. I’m now an absolute convert and will continue to use the microplane for garlic until the end of time. But I can’t believe how easy it makes zesting a piece of fruit. The first thing I set out to make with my microplane: sunburst muffins. I like to call them Sunburst because it makes them sound delicious and sunny and bright. And they are. The flavors are bright and wholesome and tasty. I zested some orange into these babies and then topped them with a little leftover zest as well. The result is a really tasty, flavorful, fruity muffin that won’t bust the seams on your pants.
- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- 8 ounces Greek yogurt
- 2 mashed bananas
- 2 egg whites
- 2 Tbsp. vegetable oil
- Zest of one orange
- Preheat the oven to 400 degrees. Line a muffin tin with paper liners.
- In a bowl, combine oats, flour, brown sugar, baking powder, baking soda and cinnamon.
- In another bowl, combine yogurt, banana, egg whites, vegetable oil and half of the orange zest.
- Add the yogurt mixture to the oat mixture and stir until just combined.
- Pour the muffin mixture into the muffin tins about ¾ of the way full.
- Bake for 10 to 12 minutes until a toothpick comes out clean and the muffins are cooked through. Sprinkle the remaining orange zest on top of the muffins.