Citrus Scented Seeded Muffins Recipes

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
• Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
• In a separate bowl, whisk together the flours, baking powder, and salt.
• In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

CITRUS MUFFINS

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

CITRUS MUFFINS

Steps:

• Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
• Simmer orange juice with sugar until sugar is dissolved
• Add Cognac or Brandy, zest and spices.
• Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
• Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
• (recipe courtesy Georgia Downard - Gourmet Magazine) .

CITRUS-SCENTED SEEDED MUFFINS

Steps:

• Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin pan.
• Whisk together flours, baking powder, baking soda and salt. Combine oil, rice syrup and erythritol in a small saucepan and cook, stirring, until the granules dissolve, 2 to 3 minutes. Remove from heat and whisk in zests, juices and vanilla. Mix into dry ingredients and slowly mix in almond milk until a smooth batter forms. Fold in seeds until incorporated through the batter. Divide batter evenly among muffin cups, filling cups two-thirds full.
• Bake for 20 to 25 minutes, until the tops of the muffins spring back to the touch. Cool for 5 minutes before carefully removing the muffins from the cups. Transfer to a cooling rack and cool completely. (You can freeze and thaw these in pairs so you won't be tempted to eat the whole batch.)

CITRUS MUFFINS

Steps:

• In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
• In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
• Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

CITRUS POPPY SEED MINI MUFFINS

Steps:

• Preheat oven to 180 degrees C / 350 degrees F.
• Grease muffin trays or use muffin cases.
• Dice butter and soften in microwave.
• Beat butter, orange and lemon rinds and sugar in a large bowl with an electrixc mixer until light and fluffy.
• Add eggs, one at a time, beating until just combined.
• Combine flour, poppy seeds and orange juice. Fold this into the egg/butter mixture in two batches.
• Fill muffin cases to just a little below level.
• Bake in oven until the tops are brown and firm (~20 minutes).
• Stand for 5 minutes then turn onto a wire rack to cool.