POMEGRANATE-ORANGE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
- Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
- Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.
15 BEST SUGAR FREE MUFFINS FOR BREAKFAST
Start your morning the right way with these easy and delicious sugar free muffins. One bite, and you'll totally forget that they're healthy-(ish)!
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious sugar free muffin recipe in 30 minutes or less!
Nutrition Facts :
ORANGE POLENTA CAKE
Give your dessert an Italian flavour with this moist and fruity polenta cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
- Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
Nutrition Facts : Calories 601 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SUGAR FREE BANANA ORANGE MUFFINS
These are in the oven right now, so I am not sure how they are going to turn out, but I wanted to save the recipe while I still have it fresh in my mind in case they turn out to be a hit! I adapted a recipe I found on enkivillage.com, since I had some apples, oranges and bananas I needed to repurpose before they went bad (I have a toddler that likes to get into the fruit bowl and take a bite out of each piece of fruit). There is no added sugar (just a spoonful that went into the applesauce when I made it), and the applesauce replaces the butter/oil you would usually put into your baked goods so it is low in fat as well. You can add cranberries instead of raisins, walnuts instead of pecans, whatever you happen to have on hand! This recipe was meant to help clean out the pantry. UPDATE: The crumb turned out very well, but overall the muffins were a little on the sense side. They are not very sweet at all, which is how our family likes it. I actually drizzled a little honey on mine.
Provided by mstan1369
Categories Breads
Time 40m
Yield 12 Individual Muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Trim the woody ends from the bananas, cut into chunks and add to food processor or blender along with the applesauce and orange juice.
- Blend thoroughly. You want the banana peels to get well blended.
- Add the eggs to the processor and blend well.
- In a separate large bowl, mix together the flour, baking soda, baking powder and cinnamon.
- Add wet ingredients from the food processor to the flour mixture and mix until the flour is almost fully incorporated.
- Add oats, raisins and nuts and stir until just combined.
- Oil or butter your muffin tin and spoon the batter into it.
- Bake muffins for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Nutrition Facts : Calories 190.8, Fat 4.8, SaturatedFat 0.7, Cholesterol 31, Sodium 98.3, Carbohydrate 33.1, Fiber 2.6, Sugar 7.2, Protein 5
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