ORANGE BLUEBERRY MUFFIN TOPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 12 muffin tops
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
- 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.
- Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
- Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
- In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.
RASPBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 259, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 37 milligrams, Sodium 222 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 5 grams
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.
Nutrition Facts :
ORANGE-RASPBERRY MUFFIN TOPS
Got this recipe from King Arthur's Baking Sheet, winter 2008. Contributed by Julia Greer. Low in fat and healthy, these treats are pretty tasty! You will need a muffin top tin to make these...after all the muffin top of a muffin is the best part after all! The muffin asks for Fiori de Sicilia (which is an extract) but if you do not have that you can use 1/2 tsp vanilla and a tablespoon of orange zest.
Provided by Marz7215
Categories Breads
Time 45m
Yield 6 muffin tops, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Combine the flours, bran, baking powder, soda and salt in a small bowl.
- In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar.
- Mix the wet ingredients together until barely moistened. Stir in the frozen raspberries. Scoop the batter by a heaping 1/4 cup into an ungreased muffin top pan.
- Bake for 12 to 15 minutes, until light golden brown. Remove from oven and let cool on rack for about 5 minutes. Remove from the pan; let cool completely before glazing.
- The Glaze:.
- Combine all the ingredients until smooth: drizzle over muffin tops.
Nutrition Facts : Calories 268.9, Fat 5.4, SaturatedFat 3, Cholesterol 46.6, Sodium 236.8, Carbohydrate 51.9, Fiber 3.7, Sugar 32.6, Protein 5
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