FRESH ORANGE MUFFINS
I got this recipe from one of my SILs after having them at her house. Next time I make them I think I will add miniature chocolate chips!
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
- Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
- Add egg and butter to food processor and combine; pour into large bowl.
- Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
- Stir to combine.
- Fill muffin cups about 3/4 full.
- Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.
ORANGE BLOSSOM MUFFINS
"My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary," says Rhonda Lyons, Marshall, Texas. "When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 2g protein.
ORANGE YEAST MUFFINS
These muffins are very tender and moist with a light orange flavor. They're terrific eaten plain or served warm with a dab of real butter (my favorite). You'll start eating them right out of the oven!
Provided by L D
Categories Muffins
Number Of Ingredients 13
Steps:
- 1. In a bowl, combine 1 c flour, sugar, salt, peel and yeast throughly.
- 2. In saucepan combine milk, water and butter. Heat over low heat until very warm about 120 degrees. Butter does not need to melt.
- 3. Gradually add liquid to flour mixture and beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add egg and 3/4 c flour. Beat at high speed 2 minutes, scraping bowl occasionally.
- 4. Stir in enough additional flour to make a stiff batter.
- 5. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Stir dough down.
- 6. Spoon into greased muffin pans. Cover and let rise in warm place until doubled, about 1 hour.
- 7. Bake at 375F for 20 minutes. Remove from pans and cool on wire rack.
- 8. Drizzle with glaze, if desired by combining sugar, peel and enough juice to make a thick glaze.
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
YEAST MUFFINS
In the mood for bread but not all the work? These fit the bill. These have the texture of a muffin but with all the taste of a sour-dough bread. Yummy when spread with butter, jam, OR eaten on their own. I found this recipe from Mary Bowles on Astray and want to give credit. I couldn't find this recipe on Zaar and think it would be a lovely addition to the database. If you do not have self rising flour on hand don't shy away! Its very easy to make. 1 1/2 tsp. baking powder and 1/2 tsp salt for every cup of all purpose flour.
Provided by carbsrfromhvn
Categories Sourdough Breads
Time 2h25m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- To your self rising flour add sugar and yeast.
- Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.
- Cover your mixing bowl with tin foil and refrigerate for 2 hours.
- Spoon batter into muffin tins that have been greased filling each 3/4 full.
- Bake 20-25 minutes.
- The texture of this muffin is a bit unstable right out of the oven. It is best for these to sit and cool till warm before serving.
Nutrition Facts : Calories 218.6, Fat 9.9, SaturatedFat 6, Cholesterol 38.5, Sodium 494.2, Carbohydrate 28.3, Fiber 1, Sugar 3.4, Protein 4
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