ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
ORANGE MUFFINS
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
- In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
- Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
- To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
- Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.
ORANGE OATMEAL MUFFINS
These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married.
Provided by Doreen Wetheral
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
- In a small bowl soak oats in orange juice and water for 15 minutes.
- In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
- In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
- Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 39.3 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 361.8 mg, Sugar 23.7 g
ORANGE CORN MUFFINS
Homemade corn muffins are so much better than from a mix! These are especially good with homemade chili. They are sweet and orangey.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine all of the dry ingredients except the orange peel.
- In another bowl, combine all remaining ingredients.
- Add to cornmeal mixture, stirring until all the ingredients are combined.
- Fill greased and floured or lined muffin tins 2/3 full.
- Bake at 425 for 15 minutes.
Nutrition Facts : Calories 156.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 20.5, Sodium 189, Carbohydrate 22.7, Fiber 1, Sugar 5.7, Protein 3.1
ESSENCE OF ORANGE MUFFINS
Make and share this Essence of Orange Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 8 muffins
Number Of Ingredients 13
Steps:
- Muffins-preheat the oven to 350°; grease 8 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups with butter or cooking spray or line them with muffin wrappers.
- Whisk together the milk, orange juice, sour cream, eggs, and butter in a bowl.
- Combine the flour, sugar, baking powder, and salt in another bowl.
- Pour the milk mixture into the dry mixture and stir just until the flour is incorporated.
- Gently fold in the orange zest.
- Spoon batter into the muffin pan, filling each cup just to the top.
- Bake for 25 minutes, until they are golden brown around the edges and a pick comes out clean.
- Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze.
- Glaze-combine the orange juice, powdered sugar, and zest in a medium bowl; spread the mixture on top of each muffin; serve warm or at room temperature.
- **Best eaten warm and fresh; can add 1cup fresh seasonal fruit such as raspberries or blueberries or dried cranberries/cherries.
Nutrition Facts : Calories 664, Fat 28.7, SaturatedFat 17.4, Cholesterol 119.2, Sodium 398.9, Carbohydrate 94.2, Fiber 1.6, Sugar 49.6, Protein 8.9
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