Mandarin Orange Muffins Recipes

MANDARIN ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Drain oranges well and pat dry with a paper towel while mixing batter. Mix flour, baking powder, salt, nutmeg and allspice. Cut in shortening. Add drained orange segments and mix lightly. In a separate bowl, combine egg and milk. Add all at once to flour mixture and mix until flour is moistened. Spoon into greased muffin pan to about 3/4 depth. Bake 20 to 25 minutes. Remove from pan. While hot, dip in melted butter, then roll in cinnamon sugar mixture.

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.

ORANGE OATMEAL MUFFINS

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.

MANDARIN ORANGE MUFFINS

Steps:

• First, clean and rinse the Mandarin Orange (1 cup) well. Then using a vegetable shredder, grate the orange rind. You will need 1/2 cup of orange rind. Peel to remove the skin, remove pith, seeds and break into segments. Then, using a sharp knife, cut the segmented mandarin oranges into small pieces.
• Next, preheat oven to 180 degrees C (350 degrees F) and place oven rack in center of oven.
• Line a 12 cup muffin pan with muffin liners and set aside while we prepare the batter for the muffins.
• Combine all the wet ingredients. Beat Egg (1), Buttermilk (3/4 cup) and Butter (75 gram).
• Combine all DRY ingredients: In a large bowl mix together All-Purpose Flour (195 gram), Granulated Sugar (100 gram), Baking Powder (2 1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon) and Salt (1/4 teaspoon).
• Then, add the WET egg mixture into the DRY flour mixture. Using a spatula, stir only until the ingredients are JUST combined. Do not OVERMIX.
• Next, fold in the diced mandarin oranges.
• Using an ice-cream scoop, spoon the batter evenly into the muffin cups till 3/4 full.
• Sprinkle the top with Granulated Sugar (2 tablespoon) and garnish with orange rinds. And we're ready to bake the muffins.
• Place muffin tray into preheated oven.
• Bake for about 20 minutes, or until a toothpick inserted in the centre of muffins comes out clean. And we're done!
• Remove from oven and cool the muffins in the pan for about 5 to 10 minutes.
• Then transfer the mandarin oranges onto a wire cooling rack to cool completely.
• These muffins can be stored for a few days at room temperature and they freezes well too. As always, serve and enjoy!

MANDARIN ORANGE MUFFINS WITH CINNAMON-SUGAR GLAZE

Steps:

• Preheat oven to 350°F Place muffin papers in muffin tins or spray tins with vegetable oil.
• Drain oranges and pat dry with paper towels. Set aside.
• Whisk together flour, baking powder, salt, nutmeg, allspice, and sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.
• Whisk together egg and milk. Pour into flour mixture and stir with a fork just until combined. Do not overmix. Batter will be thick. (If your batter is crumbly, you may add a SMALL splash of milk). Carefully fold in mandarin oranges.
• Fill muffin tins 3/4 full. Bake 20 to 25 minutes until center tests done and muffins are lightly golden.
• While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar and cinnamon.
• When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. Let cool.

MANDARIN ORANGE MUFFINS

Steps:

• Mix dry ingredients.
• Mix wet and ingredients and add to dry, and fold in with spatula.
• Fold in fruit.
• Add to tins (greased).
• Sprinkle with sugar.
• Bake at 375°, 20-25 min.
• NOTE: I use texas-sized muffin tins.
• This makes 6, and I have enough batter leftover for two muffins.
• It freezes beautifully.

MANDARIN ORANGE MUFFINS

Steps:

• Preparation: Preheat oven to 350 F. Place muffin papers in muffin tins or spray tins with vegetable oil. Drain oranges and pat dry with paper towels. Set aside. Whisk together flour, baking powder, salt, nutmeg, allspice, and sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Whisk together egg and milk. Pour into flour mixture and stir with a fork just until combined. Do not overmix. Carefully fold in mandarin oranges. Fill muffin tins 3/4 full. Bake 20 to 25 minutes until center tests done and muffins are lightly golden. While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar and cinnamon. When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. Let cool. Yield: 12 large muffins

MANDARIN MUFFINS

Steps:

• Preheat oven to 400 degrees F,.
• Line the muffin pans with paper liners.
• Drain the mandarins reserving liquid.
• Add the orange extract and enough water to make 1 cup of liquid.
• In a large bowl, combine the flour, baking powder, baking soda, salt, brown and white sugars.
• In a separate bowl, combine the egg, sour cream, orange liquid and the butter.
• Add to dry ingredients with oranges and pecans.
• Stir just until moistened.
• Fill lined muffin cups 2/3 full.
• Bake for 20-25 mnutes.