Oranges Piquant For 2 Recipes

ORANGE MUFFINS

Orange Muffins image

This easy recipe for Orange Muffins is perfect if you love the bright and tangy flavor of fresh orange juice and zest. It's also super simple to bake.

Provided by Diana

Categories Dessert

Time 30m

Number Of Ingredients 13

Ingredients

2 large eggs (at room temperature)
½ cup (120ml) vegetable oil (you can also use melted butter if you like)
½ cup plain yogurt (natural or greek, can also use milk or sour cream)
¼ cup (60ml) orange juice
1 tablespoon orange zest
1 teaspoon pure vanilla extract
½ teaspoon orange extract (optional)
2 cups + 2 tablespoons (270g) all purpose flour
½ cup (100g) granulated sugar
2 teaspoons baking power
½ teaspoon salt
1 cup powdered sugar
1 tablespoon orange juice

Steps:

Preheat the oven to 350°F/180°C, and line a muffin pan with muffin liners. Set aside.
In a large bowl, beat the eggs with a whisk then add the oil, yogurt, orange juice and zest, and vanilla extract (and orange extract if using). Whisk to combine.
Add flour, sugar, baking powder, and salt. And whisk until just combined.
Divide the batter between 12 muffins cups, I use a cookie scoop. And bake for 20 minutes or until a toothpick comes out clean from the center of the muffin. Allow to cool completely.
To make the glaze, mix the powdered sugar and orange juice. Adjust the consistency to your liking by adding more orange juice. Drizzle over the cooled muffins, and garnish with orange zest.

Nutrition Facts : ServingSize 1 muffin with glaze, Calories 178 kcal, Carbohydrate 38 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 32 mg, Sodium 116 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 2 g

BARBECUED PORK TENDERLOIN WITH ORANGE PIQUANT SAUC

BARBECUED PORK TENDERLOIN WITH ORANGE PIQUANT SAUC image

Categories Pork Grill/Barbecue

Yield Makes 6 servings.

Number Of Ingredients 16

Ingredients

2 pounds or so of Pork Tenderloin rinsed and dried off with paper towel.
Paste Mixture:
1/3 cup Dijon mustard
3 Tablespoons Fresh Rosemary, chopped
6 cloves garlic, chopped
salt and fresh ground pepper to taste.
Prepare the above paste mixture and rub it over the tenderloin to coat it well. Marinate 6 hours or overnight.
Piquant sauce:
Combine the following and heat over low heat until thickened.
3/4 cup fresh squeezed orange juice
1/3 cup balsamic vinegar
1/2 teaspoon dry mustard
1 teaspoon cornstarch
Grated orange peel from 1 orange, chopped
1 1/2 Tablespoons brown sugar.
The Piquant sauce can be prepared ahead. Serve it warm or at room temp spooned over the sliced pork.

Steps:

Start the BBQ. Bring tenderloin to room temperature for about 20 minutes before grilling. Grill over low coals until internal temp reaches 160 degrees. Pork will continue to cook as it cools.

ORANGE BISCUITS

Orange Biscuits image

"Orange or Lemon Bisquicks" was a popular recipe on Bisquick boxes in the 1940s. The original recipe directed: "Before baking, dip 1/2 cube loaf sugar into orange or lemon juice. Press into top of each Bisquick." We simplified things by brushing with orange juice and sprinkling with sugar.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

2 1/4 cups Original Bisquick™ mix
2 teaspoons grated orange peel
2/3 cup milk
1 tablespoon orange juice
2 teaspoons sugar

Steps:

Heat oven to 400°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, orange peel and milk until soft dough forms.
Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Press or roll dough 1/2 inch thick. Cut into rounds with 2 1/2-inch cutter. Place rounds 2 inches apart on cookie sheet. Brush with orange juice; sprinkle with sugar.
Bake 8 to 10 minutes or until edges begin to turn brown and tops are light golden brown. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit, Sodium 420 mg, Sugar 3 g, TransFat 1 1/2 g

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