Mini Orange Sichuan Pepper Muffins Recipes

MINI ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy.
• In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed.
• In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes.
• Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.

ORANGE-SPICED MINI-MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Cut whole, unpeeled orange into 8 sections and chop in a food processor. Add the chopped oranges to the dates, nuts, melted butter, orange juice, sugar, and egg.
• Sift the dry ingredients together and then stir into the wet ingredients until just blended. Pour into paper-cup lined mini-muffin tins, filling them 3/4 full. Bake for 25 to 30 minutes, until puffed and firm in the center. Cool before serving.

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.

CINNAMON STREUSEL ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
• Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
• Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

CINNAMON-ORANGE MINI MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
• Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.

ORANGE MINI MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, sour cream, oil, orange zest and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MINI ORANGE MUFFINS

Steps:

• Preheat oven to 375º. Grease miniature muffin cups.
• Mix sugar and orange juice. Set aside for dipping after muffins are baked.
• Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
• Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.

MINI ORANGE-SICHUAN PEPPER MUFFINS

Steps:

• Preheat the oven to 375 degrees. Grease 2 miniature muffin pans. Set aside.
• Use an electric mixer to beat the butter until light. Beat in the sugar and then the egg. Mix in the orange juice and scallions.
• In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, orange zest and peppercorns. Add to the butter mixture alternately with the sour cream, mixing just to combine.
• Spoon the batter into the prepared pans and bake until the muffins are lightly browned and spring back when touched in the center, about 15 minutes. Serve warm or at room temperature. The muffins are good with roast duck or pork.

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.

ROASTED RED PEPPER MUFFINS

Steps:

• Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

COCONUT-ORANGE MINI TEA MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
• In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
• Add coconut, then stir into flour mixture until just combined.
• Do not overmix.
• Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
• Bake approximately 15 minutes, or until lightly golden around the edges.
• Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.