Accidental Orange Raspberry Muffins Recipes

RASPBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 325ºF. Grease or line 16 muffin wells. Set aside.
• In a mixing bowl, rub together the sugar and orange zest with your fingertips until fragrant, about 1 minute. Whisk in the flour, salt and baking powder.
• In a glass measuring cup or separate bowl, whisk together the orange juice, milk, oil, vanilla extract and eggs.
• Pour the wet mixture into the dry and stir until completely combined and no dry streaks remain. Fold in the raspberries with a rubber spatula.
• Scoop the batter into the prepared muffin tin, filling about 2/3 full.
• Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before removing from the pan and serving.

RASPBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, butter, eggs, vanilla and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add raspberries and gently toss to combine. Scoop the batter evenly into the muffin tray. Sprinkle with turbinado sugar. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

RASPBERRY ORANGE MUFFINS

Steps:

• 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
• 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
• 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
• 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

ACCIDENTAL ORANGE RASPBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
• In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
• In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
• Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
• Carefully fold in the frozen raspberries.
• Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
• Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
• Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
• Cool 5 minutes, and eat'em up!

STARBUCKS RASPBERRY MUFFINS

Steps:

• stir 2 tbsp boiling water into the coffee. Set aside for a few minutes Heat oven to 200C/fan180C/gas 6.
• Cutout 12 x 10 cm squares of baking parchment (or use muffin cases).
• melt the butter, use a little to brush the insides of a deep 12 hole muffin tin, and leave the rest of the butter to cool. Line the tin with the paper squares/paper cases.
• Toast half the pine nuts. Strain the coffee and mix with the milk.
• Mix the flour, toasted pine nuts, sugar and bicarb of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk,cooled butter and coffee. Stir this mix into the flour mixture until almost combined-it will only need a fir stirs and the mix will feel light and airy.
• Tip in the raspberries, give a few more stirs to finish the mixing, but dont overbeat or the mix will toughen.
• Spoon the mix into the muffin tins-they will be very full.
• Scatter the rest of the pine nuts on top and bake for about 25 mins until risen and golden.Let them cool in the tin for a few mins, then move to a cooling rack.
• Eat within 2 days.

RASPBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
• Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
• Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

WARM RASPBERRY CUPCAKES WITH ORANGE SUGAR DRIZZLE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
• Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
• Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.