Accidental Orange Raspberry Muffins Recipes

ACCIDENTAL ORANGE RASPBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
• In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
• In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
• Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
• Carefully fold in the frozen raspberries.
• Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
• Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
• Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
• Cool 5 minutes, and eat'em up!

RASPBERRY ORANGE MUFFINS

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.

JUMBO ORANGE-CRANBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
• Stir flour, salt, and baking soda together in a bowl.
• Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
• Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
• Scoop batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

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.

RED RASPBERRY MUFFINS

Steps:

• Preheat oven to 375. Line muffin tins w/ paper liners (or grease them).
• In a large bowl, combine flour, sugars, baking powder, baking soda and salt.
• In another bowl, combine beaten eggs, yogurt, butter and vanilla.
• Add the wet mixture the dry ingredients and stir just to moisten. Fold in raspberries.
• Pour batter into muffin cups.
• Bake at 375 degrees F. for 25-30 minutes or until the muffins test done w/ toothpick test.