Elizabeths Orange Blossom Muffins Recipes

ORANGE BLOSSOM MUFFINS

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ORANGE MINI MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

ORANGE BLOSSOM MUFFINS

Steps:

• Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add biscuit mix and beat vigorously for 30 seconds.
• Stir in marmalade and pecans.
• Grease muffin pan or line with paper bake cups.
• Fill 2/3 full.
• Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until crumbly.
• Sprinkle over batter.
• Bake at 400 degrees for 20 to 25 minutes.
• Makes 1 dozen.

ORANGE BLOSSOM MUFFINS

Steps:

• Combine Bisquick and 1/4 cup sugar in a large bowl; make a well in the center of mixture.
• Combine egg, orange juice, and oil; add to biscuit mixture, stirring just until moistened.
• Stir in marmalade and pecans.
• Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
• Combine 3 tablespoons sugar and next 3 ingredients; sprinkle evenly over batter.
• Bake at 400 degrees for 18 minutes or until done.

ORANGE BLOSSOM MUFFINS

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
• Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ORANGE BLOSSOM MUFFINS

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
• Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.