Golden Muffins

From: Recipe Junkie

On Feb 3, 2006

From: Roosie

On Feb 11, 2005

Not bad! Mine turned out a tad dry, but I got distracted and left them in the oven a bit too long. Nice flavor... certainly true to the name, between the orange zest and pineapple they really do taste golden! I made a couple subs- I used thawed frozen pinapple (1 cup), whole wheat pastry flour for the flour, sucanat (evaporated cane juice) for the sugar and mace instead of nutmeg (we don't care for the latter). Turned out quite well. We did feel that they could have been a little richer- I was thinking that it might be tasty to make them with coconut milk instead of milk (since these did make me crave some coconut), or something simpler like sour cream. BF thought that he would have liked the batter to be a bit more spongey or sponge cake-like, as it was it was rather tender- maybe adding another egg (and adjusting the flour) would aid with this. Not a bad muffin- certainly a nice change of pace from plain ol' blueberry muffins! Thanks s'kat!

From: znglass

On Mar 12, 2003

These are excellent! Thanks! I have also used lemon rind when I didn't have fresh oranges on hand, and they are just terrific either way. A family favorite...

From: Charishma Ramchandani

On May 8, 2002

While these muffins were being baked, the whole house smelt like a bakery!!These muffins have been very aptly titled. I made these today and they were really moist, actually, a little bit more than I'd expected. They were enjoyed by all. I didn't have nutmeg around, so I substituted it with 1 tsp. of powdered cinnamon and instead of the orange rind, I used 1 tsp of orange juice.