Orange Scented Almond And Olive Oil Muffins Recipes
ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS
I love to take these muffins to Jade's school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace some of the usual white flour. Almond flour also makes the muffins light and nutty and pairs so well with the sweetness of orange juice and zest. Make a batch of these, freeze them, and then reheat as needed in a low oven.
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
- Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
- In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
- In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour 1/4 cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.
Nutrition Facts : Calories 200 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 127 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 5 grams, Sugar 12 grams
ORANGE-ALMOND STREUSEL MUFFINS
Bite into a warm fragrant muffin with a sweet and crunchy top. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
- In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
- Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 11 g, TransFat 1/2 g
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- Position an oven rack in the center of the oven and preheat the oven to 325°F. Line 18 muffin cups with paper liners.
- Using a hand mixer on medium speed, in a medium bowl, beat the sugar and the eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
- In a separate bowl, whisk together the all-purpose flour and almond flours, baking powder, and salt.
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