Elizabeths Orange Blossom Muffins Recipes

ORANGE BLOSSOM MUFFINS

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ORANGE MINI MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

ORANGE BLOSSOM MUFFINS

Steps:

• Combine Bisquick and 1/4 cup sugar in a large bowl; make a well in the center of mixture.
• Combine egg, orange juice, and oil; add to biscuit mixture, stirring just until moistened.
• Stir in marmalade and pecans.
• Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
• Combine 3 tablespoons sugar and next 3 ingredients; sprinkle evenly over batter.
• Bake at 400 degrees for 18 minutes or until done.

ORANGE BLOSSOMS

Steps:

• Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
• Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
• Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
• Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
• Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
• Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
• When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

ORANGE BLOSSOM MUFFINS

Steps:

• Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add biscuit mix and beat vigorously for 30 seconds.
• Stir in marmalade and pecans.
• Grease muffin pan or line with paper bake cups.
• Fill 2/3 full.
• Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until crumbly.
• Sprinkle over batter.
• Bake at 400 degrees for 20 to 25 minutes.
• Makes 1 dozen.

ELIZABETH'S ORANGE BLOSSOM MUFFINS

Steps:

• 1. For the topping, mix 1/4 cup of the sugar, the flour, cinnamon and nutmeg. Cut in butter or margarine til mixture resembles coarse crumbs. Set topping aside.
• 2. Preheat oven to 400. In a bowl, stir together biscuit mix and remaining 1/4 cup sugar. Make a well in the center. In another bowl, mix beaten egg, orange juice and cooking oil. Add egg mixture to dry ingredients. Stir just til moistened. Stir in marmalade and pecans.
• 3. Grease muffin pan or line with paper bake cups; fill cups 2/3 full. Sprinkle topping over each. Bake about 20 minutes or til golden. Makes 12