ORANGE CREAM CHEESE MUFFINS
When you make these in the Texas-size muffin pans, they certainly satisfy your hunger! These are very tasty muffins, and we really enjoy them.
Provided by Taste of Home
Time 40m
Yield 6 jumbo muffins.
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese and sugar. Add the egg and juice. Beat well. Stir in the biscuit mix just until moistened. Fold in pecans. , Grease six Texas-size or jumbo muffin pans generously. Spoon 1/4 cup batter into each cup. Spoon 1 teaspoon marmalade into the center of each muffin. Top with remaining batter. , Bake at 400° for 20 minutes or until golden brown. Let stand for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 297 calories, Fat 15g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 497mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g 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
ORANGE-CREAM CHEESE BISCUITS
Serve these cream cheese and marmalade biscuits with your favorite tea, and for a moment you may feel that you're in Ireland!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times.
- Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.
- Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : Calories 135, Carbohydrate 20 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
ORANGE CREAM CHEESE MUFFINS
Make and share this Orange Cream Cheese Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Grease muffin cups or line with paper baking cups; set aside.
- Mix the first six ingredients together until just moistened.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Drop a dollop of the orange marmalade into the center of the muffins.
- Bake for 20 minutes or until done.
- Cool on rack for five minutes; serve while still warm.
- I have substituted ricotta cheese for the cream cheese with good result.
Nutrition Facts : Calories 293.2, Fat 14.7, SaturatedFat 4.8, Cholesterol 47.4, Sodium 435.5, Carbohydrate 35.4, Fiber 1.3, Sugar 15.1, Protein 5.4
ORANGE CREAM CHEESE MUFFINS
I love this recipe because it uses an entire half orange, peel and all, and tastes like a cross between a cheesecake and a pound cake! This recipe is adapted from "Great Coffee Cakes, Sticky Buns, Muffins and More" by Carole Walter. For an optional Orange Glaze: Combine 1 cup powdered sugar, 5 tablespoons fresh orange juice, and 1 ½ tsp light corn syrup. Whisk until smooth and pour over muffins. The recipe makes 14 medium muffins, or 12 slightly larger ones.
Provided by blucoat
Categories Quick Breads
Time 40m
Yield 14 muffins
Number Of Ingredients 10
Steps:
- Preheat to 375°F Line fourteen muffin cups with paper or foil cupcake liners (you can make 12 muffins).
- Fit a food processor with the steel blade. With the machine on, drop the orange pieces through the feeder tube. Process until finely chopped, then measure 1/4 cup pulp and return it to the processor bowl. (Discard any remaining orange.) Add the cream cheese and process in three 10-second intervals, scraping down the side of the bowl after each process. The mixture should retain some orange texture.
- In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside.
- Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about1 minute. Stop the machine, add the cream cheese/orange mixture, then mix on medium speed for 1 minute. Add the sugar in a steady stream, then blend in the eggs, the yolk, and the vanilla.
- Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition.
- Spoon about 1/4 cup of the batter into each muffin cup. Bake for 22 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. (To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back.) Remove from the oven and place on a rack to cool.
ORANGE SOUR CREAM MUFFINS
Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. -Nellie Gobeli, Ava, Missouri
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE CREAM CHEESE MUFFINS
When you make these in the Texas-size muffin pans, they certainly satisfy your hunger! These are very tasty muffins, and we really enjoy them.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat cream cheese and sugar. Add the egg and juice. Beat well. Stir in the biscuit mix only until dry ingredients are moistened. Fold in pecans. Grease six Texas-size or jumbo muffin pans generously. Spoon 1/4 cup batter into each cup. Spoon 1 teaspoon marmalade into the center of each muffin. Divide remaining batter over marmalade. Bake at 400 degrees F for 20 minutes or until golden brown. Let stand 5 minutes before removing to a cooling rack.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 37.6 g, Cholesterol 46.6 mg, Fat 14.4 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 498.4 mg, Sugar 15 g
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5/5 (1)Estimated Reading Time 2 minsAuthor Sue FrameCalories 261 per serving
- Fit food processor with steel blade and process the orange pieces until finely chopped. Add the cream cheese and process. Scrape down the bowl and process again. The mixture should retain some orange texture
- In the bowl of your electric mixer fitted with the paddle, beat butter on medium speed until smooth and light in color. Stop the machine and add the cream cheese mixture then mix for one minute. Add the sugar in a stead stream then blend in the eggs and yolk one at a time, allowing each egg to incorporate before adding another. Add the vanilla.
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