RASPBERRY ORANGE MUFFINS
These Raspberry Orange Muffins are tender and light, packed with fresh orange and studded with sweet raspberries. A great summer morning muffin that goes from making to eating quickly and will brighten anyones day.
Provided by Island Bakes
Categories Muffins & Scones
Time 26m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325ºF. Grease or line 16 muffin wells. Set aside.
- In a mixing bowl, rub together the sugar and orange zest with your fingertips until fragrant, about 1 minute. Whisk in the flour, salt and baking powder.
- In a glass measuring cup or separate bowl, whisk together the orange juice, milk, oil, vanilla extract and eggs.
- Pour the wet mixture into the dry and stir until completely combined and no dry streaks remain. Fold in the raspberries with a rubber spatula.
- Scoop the batter into the prepared muffin tin, filling about 2/3 full.
- Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before removing from the pan and serving.
Nutrition Facts : Calories 201 calories, ServingSize 1
RASPBERRY ORANGE MUFFINS
The perfect way to start your morning with these fluffy muffins loaded with juicy raspberries and a hint of orange goodness!
Provided by Chungah Rhee
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, butter, eggs, vanilla and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add raspberries and gently toss to combine. Scoop the batter evenly into the muffin tray. Sprinkle with turbinado sugar. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.
CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
ORANGE-RASPBERRY MUFFIN TOPS
Got this recipe from King Arthur's Baking Sheet, winter 2008. Contributed by Julia Greer. Low in fat and healthy, these treats are pretty tasty! You will need a muffin top tin to make these...after all the muffin top of a muffin is the best part after all! The muffin asks for Fiori de Sicilia (which is an extract) but if you do not have that you can use 1/2 tsp vanilla and a tablespoon of orange zest.
Provided by Marz7215
Categories Breads
Time 45m
Yield 6 muffin tops, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Combine the flours, bran, baking powder, soda and salt in a small bowl.
- In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar.
- Mix the wet ingredients together until barely moistened. Stir in the frozen raspberries. Scoop the batter by a heaping 1/4 cup into an ungreased muffin top pan.
- Bake for 12 to 15 minutes, until light golden brown. Remove from oven and let cool on rack for about 5 minutes. Remove from the pan; let cool completely before glazing.
- The Glaze:.
- Combine all the ingredients until smooth: drizzle over muffin tops.
Nutrition Facts : Calories 268.9, Fat 5.4, SaturatedFat 3, Cholesterol 46.6, Sodium 236.8, Carbohydrate 51.9, Fiber 3.7, Sugar 32.6, Protein 5
RASPBERRY ALMOND MUFFINS
This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.
Provided by TIFFANY REED
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g
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