Bloodorangemuffins Recipes

ORANGE MUFFINS

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.

BLOOD ORANGE & POPPY DRIZZLE MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.
• Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork - the mixture should be lumpy, so don't overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
• While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.
• Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.

BLOOD ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix the flour, sugar, baking soda, and salt in a bowl and set aside.
• Mix the orange juice, egg, oil, and honey in a separate bowl.
• Mix the dry ingredients into the orange juice mixture.
• Pour the batter into greased muffin trays and bake for about 20 minutes.

ORANGE MUFFINS

Steps:

• Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.

BLOOD ORANGE FOOL

Steps:

• In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.

UPSIDE-DOWN BLOOD ORANGE CUPCAKES

Steps:

• Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top with cranberry sauce. Bake 8 minutes., Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and orange oil, if desired; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche, if desired.

BLOOD ORANGE AND PINEAPPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs; mix with a wooden spoon until just combined. Fold pineapple into the batter.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.