CRANBERRY AND OLIVE OIL CORN MUFFINS
Cornbread and cranberry sauce are synonymous with the holidays and they go beautifully together in these delicious muffins. The olive oil adds a fruity note that complements the citrus zest and cranberry sauce, which are swirled into the batter before baking. The Greek yogurt keeps the muffins tender and the cornmeal adds a lovely texture. Plus, they bake up with gorgeous, rustic tops. Feel free to use leftover cranberry sauce in this recipe if you'd like! These muffins are a great way to start the day and especially festive for the holiday season.
Provided by Elena Besser
Time 1h35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
- For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
- Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
- Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
- Enjoy!
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS
I love to take these muffins to Jade's school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace some of the usual white flour. Almond flour also makes the muffins light and nutty and pairs so well with the sweetness of orange juice and zest. Make a batch of these, freeze them, and then reheat as needed in a low oven.
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
- Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
- In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
- In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour 1/4 cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.
Nutrition Facts : Calories 200 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 127 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 5 grams, Sugar 12 grams
ALMOND CITRUS OLIVE OIL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
- To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
- Cut the cake into wedges and spoon the citrus compote alongside.
OLIVE OIL MUFFINS
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
- Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS
Provided by Giada De Laurentiis
Time 50m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
- Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
- In a separate bowl, whisk together the flours, baking powder, and salt.
- In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.
GOLDEN ORANGE MUFFINS
A whole orange-peel and all-lends the sunshiny taste to these golden muffins. They're moist, tender and a great way to wake up your family in the morning. But feel free to enjoy them anytime of day.-Valerie Inman, Elkford, British Columbia
Provided by Taste of Home
Time 40m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
More about "orange scented almond and olive oil muffins recipes"
EASY ALMOND ORANGE MUFFINS - SUGARLOVESPICES
From sugarlovespices.com
ORANGE OLIVE OIL MUFFINS - COOK NOURISH BLISS
From cooknourishbliss.com
ORANGE ALMOND MUFFINS - EVERY LITTLE CRUMB
From everylittlecrumb.com
5/5 (4)Uploaded Nov 18, 2022Category BreakfastPublished Nov 17, 2022
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS - GIADZY
From pinterest.com
FOOD NETWORK - HOW TO MAKE GIADA'S ORANGE-SCENTED ALMOND …
From facebook.com
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS | RECIPE | ALMOND …
From pinterest.com
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS – RECIPES NETWORK
From recipenet.org
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS – STYLISH CUISINE
From stylishcuisine.com
ORANGE SCENTED ALMOND & OLIVE OIL MUFFINS
From keeprecipes.com
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS RECIPE
From cookingchanneltv.com
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS | RECIPE | OLIVE OIL …
From pinterest.com
ORANGE SCENTED ALMOND AND OILVE OIL MUFFINS | FOOD, FOOD …
From pinterest.ca
GLUTEN-FREE VEGAN ORANGE MUFFINS - RHIAN'S RECIPES
From rhiansrecipes.com
ORANGE OLIVE OIL MUFFINS RECIPE - MY GINGER GARLIC KITCHEN
From mygingergarlickitchen.com
BLOOD ORANGE FUSED OLIVE OIL - KINGSTON OLIVE OIL …
From kingstonoliveoil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love