ORANGE-MARMALADE MUFFINS
These delicious muffins came out of my Classic Holiday Cooking book and are as easy as they are good. I like to serve these on Christmas morning with my Kids Favorite Breakfast Casserole.
Provided by Denise in da Kitchen
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease muffin cups or line with paper bake cups.
- Stir together flour, sugar, and baking powder.
- Make a well in the center.
- Combine eggs, sour cream, marmalade, butter, and vanilla.
- Add sour cream mixture all at once to flour mixture.
- Stir till moistened.
- Fill the muffin cups 2/3 full.
- Bake in a 400°F oven 20 to 25 minutes.
HEALTHY ORANGE MARMALADE MUFFINS
These are a great healthy alternative with only 127 calories each. I found this on the Biggest Loser website.
Provided by Janie Marie
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place the flour, bran, sugar and baking powder in a large bowl, and stir to mix well. Set aside.
- Place the milk, marmalade, margarine/butter, egg whites and vanilla in a small bowl and stir to mix well. Add the milk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the pecans or blueberries, if desired.
- Coat the bottoms only of muffin cups with non stick cooking spray (I just sprayed the whole thing.go wild!), and fill 3/4ths full with the batter. Bake at 350 for 15 minutes (I used frozen berries and it took a couple of minutes longer) or until a wooden toothpick comes out clean (I actually just lightly push the tops.if they bounce back they're done). Be careful not to overbake.
- Remove the tins from the oven, and allow to sit 5 minutes (yeah right). Refrigerating any leftovers not eaten in 24 hours.
Nutrition Facts : Calories 160.8, Fat 6, SaturatedFat 0.8, Cholesterol 0.3, Sodium 73, Carbohydrate 26.8, Fiber 3.3, Sugar 10.5, Protein 4.8
MARMALADE MUFFINS
Provided by Ree Drummond : Food Network
Time 45m
Yield about 36 mini muffins
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.)
- Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.
- Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough.
- In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.
- Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.
- Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.
- As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don't worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests' eyes roll back in their heads as they savor each bite.
MARMALADE MUFFINS
This is simply my all-time favorite recipe! The sweet orange marmalade added to the icing and baked right into these golden muffins makes breakfast something to celebrate.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 257mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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
MARMALADE MUFFINS
These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 25m
Yield Makes 9
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
- Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
Nutrition Facts : Calories 206 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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BREAKFAST MUFFINS RECIPE (ORANGE MARMALADE MUFFINS)
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- Preheat the oven to 425°F. Line 8 muffin tins with paper cupcake/muffin liners. In a large bowl, combine the marmalade, grated orange zest, orange juice, vanilla extract, butter flavoring, 8 tablespoons of the butter (melted), and the beaten eggs together using a rubber spatula.
- Sift the flour, baking powder, baking soda, salt, and granulated sugar into a separate bowl, then whisk them all together. Gently fold the dry ingredients into the wet ingredients just until it's all combined and the flour is no longer apparent. Try not to over-mix the batter; over-mixing makes muffins dense.
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- Insert a toothpick in the center to test for readiness; the toothpick should come out clean. Let the muffins rest in their pan for about 10 minutes before removing and serving.
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