MANDARIN ORANGE MUFFINS
A great way to use Chinese New Year mandarin oranges. Classic buttermilk muffins with the oriental flavour of mandarin oranges. It's so amazing you'll definitely want more than one!
Provided by Huang Kitchen
Categories Quick and Easy Vegetarian Pescatarian Baked Goods Baking Shellfish-Free Weekend Project Beginner Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- First, clean and rinse the Mandarin Orange (1 cup) well. Then using a vegetable shredder, grate the orange rind. You will need 1/2 cup of orange rind. Peel to remove the skin, remove pith, seeds and break into segments. Then, using a sharp knife, cut the segmented mandarin oranges into small pieces.
- Next, preheat oven to 180 degrees C (350 degrees F) and place oven rack in center of oven.
- Line a 12 cup muffin pan with muffin liners and set aside while we prepare the batter for the muffins.
- Combine all the wet ingredients. Beat Egg (1), Buttermilk (3/4 cup) and Butter (75 gram).
- Combine all DRY ingredients: In a large bowl mix together All-Purpose Flour (195 gram), Granulated Sugar (100 gram), Baking Powder (2 1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon) and Salt (1/4 teaspoon).
- Then, add the WET egg mixture into the DRY flour mixture. Using a spatula, stir only until the ingredients are JUST combined. Do not OVERMIX.
- Next, fold in the diced mandarin oranges.
- Using an ice-cream scoop, spoon the batter evenly into the muffin cups till 3/4 full.
- Sprinkle the top with Granulated Sugar (2 tablespoon) and garnish with orange rinds. And we're ready to bake the muffins.
- Place muffin tray into preheated oven.
- Bake for about 20 minutes, or until a toothpick inserted in the centre of muffins comes out clean. And we're done!
- Remove from oven and cool the muffins in the pan for about 5 to 10 minutes.
- Then transfer the mandarin oranges onto a wire cooling rack to cool completely.
- These muffins can be stored for a few days at room temperature and they freezes well too. As always, serve and enjoy!
Nutrition Facts : Calories 14 calories, Protein 0.2 g, Fat 0.5 g, Carbohydrate 2.2 g, Fiber 0.1 g, Sugar 1.1 g, Sodium 13.2 mg, SaturatedFat 0.3 g, TransFat 0.0 g, Cholesterol 2.5 mg, UnsaturatedFat 0.2 g
ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
MANDARIN ORANGE MUFFINS
Steps:
- 1. Preheat oven to 350 degrees. Line muffin pan with papers.
- 2. Drain oranges, save syrup.
- 3. Whisk eggs and sugar. Add orange syrup and vanilla. Whisk well.
- 4. Sift the flour, baking powder and baking soda into bowl with eggs and sugar. Stir until smooth.
- 5. Fold in the mandarin oranges.
- 6. Spoon batter into muffin cups.
- 7. Bake for 18 to minutes minutes. Cool in pan 15 minutes.
- 8. Enjoy!
MANDARIN ORANGE MUFFINS WITH CINNAMON-SUGAR GLAZE
Canned mandarin oranges give a delightful citrus flavor to these delicious spiced muffins which are topped with cinnamon sugar. They are perfect for a quick breakfast or snack. Source: About.com
Provided by Munchkin Mama
Categories Breakfast
Time 35m
Yield 12 large muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Place muffin papers in muffin tins or spray tins with vegetable oil.
- Drain oranges and pat dry with paper towels. Set aside.
- Whisk together flour, baking powder, salt, nutmeg, allspice, and sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.
- Whisk together egg and milk. Pour into flour mixture and stir with a fork just until combined. Do not overmix. Batter will be thick. (If your batter is crumbly, you may add a SMALL splash of milk). Carefully fold in mandarin oranges.
- Fill muffin tins 3/4 full. Bake 20 to 25 minutes until center tests done and muffins are lightly golden.
- While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar and cinnamon.
- When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. Let cool.
MANDARIN ORANGE MUFFINS
Make and share this Mandarin Orange Muffins recipe from Food.com.
Provided by Bliss
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix dry ingredients.
- Mix wet and ingredients and add to dry, and fold in with spatula.
- Fold in fruit.
- Add to tins (greased).
- Sprinkle with sugar.
- Bake at 375°, 20-25 min.
- NOTE: I use texas-sized muffin tins.
- This makes 6, and I have enough batter leftover for two muffins.
- It freezes beautifully.
MANDARIN ORANGE MUFFINS
These are quite good; and come from my friend and neighbor: Virginia Rushton. We made a cookbook in our church group (known as Relief Society, in The Church of Jesus Christ of Latter Day Saints)and she shared this one with us. It's great!
Provided by Amy Alusa
Categories Muffins
Time 25m
Number Of Ingredients 7
Steps:
- 1. Mix all together, add oranges. Spoon into greased 12 muffin tin (paper liners may be used instead of greasing). Top with cinnamon, allspice and sugar mixture. Bake at 400 degrees for 15 minutes.
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