Pecan Muffins In Blood Orange Syrup Recipes

ORANGE PECAN MUFFINS

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

OATMEAL-PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
• Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
• Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

ORANGE PECAN MUFFINS

Steps:

• Beat butter with mixer until creamy. Add 1 cup sugar, beating well. Add eggs one at a time, beating well after each addition.
• Combine flour and baking soda. Add to butter mixture alternately with yogurt, beginning and ending wtih flour mixture. Beat at low speed after each addition, just until blended. Stir in pecans and orange rind.
• Place muffin papers in muffin tin and spray the liners lightly with Pam. Spoon batter into cups, filling almost full.
• Bake at 375º for 18-20 minutes or until muffins are lightly browned.
• Brush orange juice over hot muffins and sprinkle evenly with 1 tablespoon sugar.

STICKY PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.
• Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

ORANGE PECAN MUFFINS RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees F. Coat muffin tins with cooking spray. In a large bowl with an electric beater on medium speed, beat cream cheese until fluffy; gradually add sugar, beating well. Add egg, beating until blended. Add biscuit mix to cream cheese mixture alternately with orange juice, beginning and ending with biscuit mix and beating after each addition. Stir in pecans and orange rind. Spoon batter into prepared muffin tins, filling two-thirds full. Bake 22 minutes or until golden. Remove from tins immediately, and cool on wire racks.

PECAN MUFFINS IN BLOOD ORANGE SYRUP

Steps:

• Preheat fan-forced oven to 170 degrees centigrade. Grease a muffin tray with 12 holes.
• Muffins;.
• Whisk egg whites and a pinch of the white sugar with an electric mixer until stiff peaks form.
• In a separate bowl, add zest of 1/2 blood orange and remainder of the sugar to the egg yolks. Whisk with an electric mixer till the yolks turn a pale yellow colour.
• Chop pecans in a food processor until coarsely chopped.
• Fold pecans, flour and semolina flour into egg whites. Fold yolk mixture in gently to combine. Fold gently to keep fluffiness in mixture.
• Spoon mixture evenly into muffin tray and cook in preheated oven for 18 minutes.
• Syrup:.
• Add zest of 1 blood orange, the white sugar, orange and blood orange juices to a heavy based saucepan.
• Cook on high heat, stir to dissolve sugar. Cook until it comes to a boil.
• Turn heat to low and simmer gently until it thickens slightly (about 8 minutes). Set aside.
• Garnish:.
• Whip cream until stiff. Fold honey through the cream.
• Make 12 blood orange segments by cutting each orange into 6 pieces and remove the skin.
• Serving:.
• Take muffins out of oven and run a small spatula around each muffin to ensure they are not stuck to the pan.
• While syrup and muffins are still hot, pour 2 small ladles of syrup over each muffin while they are still in the muffin tray, reserving 125ml for serving.
• Serve one muffin with a tbsp of the whipped cream and honey mixture and a blood orange segment. Drizzle with 1 tbsp reserved syrup.