ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS
Provided by Giada De Laurentiis
Time 50m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
- 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 juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
- In a separate bowl, whisk together the flours, baking powder, and salt.
- In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.
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
ALMOND ORANGE MUFFINS
Fantastic muffins! From a newspaper last fall. I think this should be attributed to the Associated Press. The recipe says you can add 1 cup of raspberries, blueberries or blackberries but I've never tried it.
Provided by HappyMommy1422
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
- Sift flour, baking powder, cinnamon and salt into a bowl.
- Stir in 3/4 cup wheat germ, and set aside.
- In a large bowl, combine eggs, milk, juice, sugar and oil.
- Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
- Stir in orange zest and 3/4 cup almonds.
- Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
- Bake 12 to 15 minutes or until a toothpick comes out clean.
- Remove from pan and let cool.
ORANGE & ALMOND CUPCAKES
Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet
Provided by Cassie Best
Categories Dessert, Treat
Time 1h55m
Yield Makes 24 cupcakes (enough for 1 bouquet)
Number Of Ingredients 24
Steps:
- Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
- To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you're using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
- Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish - you can always cover this bit with leaves, so don't worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
- Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
Nutrition Facts : Calories 428 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
More about "almond orange muffins recipes"
ORANGE ALMOND MUFFINS - THE LITTLEST CRUMB
From thelittlestcrumb.com
Cuisine AmericanTotal Time 40 minsCategory MuffinsCalories 267 per serving
- Melt the butter. Once slightly cooled, whisk the eggs into the melted butter. Mix in the orange juice, almond extract, yogurt and milk.
ORANGE ALMOND MUFFINS - EVERY LITTLE CRUMB
From everylittlecrumb.com
5/5 (4)Calories 265 per servingCategory Breakfast
EASY ALMOND ORANGE MUFFINS - SUGARLOVESPICES
From sugarlovespices.com
Reviews 7Category MuffinsCuisine ItalianEstimated Reading Time 5 mins
ALMOND FLOUR MUFFINS- JUST 6 INGREDIENTS! - THE BIG …
From thebigmansworld.com
ALMOND ORANGE MUFFINS (VEGAN AND GLUTEN FREE) - MY …
From mywholefoodlife.com
EASY ORANGE-ALMOND MUFFINS - FLOUR ARRANGEMENTS
From flourarrangements.org
FLOURLESS ORANGE AND ALMOND CAKES - COOK IT REAL GOOD
From cookitrealgood.com
ORANGE & ALMOND MUFFINS | THE ENGLISH KITCHEN
From theenglishkitchen.co
ALMOND ORANGE MUFFINS - JAMIE GELLER
From jamiegeller.com
ORANGE ALMOND MUFFINS | KITCHEN AT HOSKINS
From kitchenathoskins.com
4.9/5 (8)Total Time 32 minsCategory BreakfastCalories 382 per serving
ORANGE ALMOND MUFFINS - BAREFOOT IN THE PINES
From barefootinthepines.com
5/5 (1)Total Time 43 minsCategory BreakfastCalories 287 per serving
FLUFFY ALMOND FLOUR MUFFINS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ALMOND POPPYSEED MUFFINS {WITH GLAZE!} | LIL' LUNA
From lilluna.com
HEALTHY ALMOND MUFFINS - MAD ABOUT FOOD
From madaboutfood.co
GLUTEN-FREE VEGAN ORANGE MUFFINS - RHIAN'S RECIPES
From rhiansrecipes.com
23 MUFFIN RECIPES WORTH WAKING UP FOR | EPICURIOUS
From epicurious.com
PALEO CHOCOLATE ORANGE MUFFINS (GLUTEN FREE, GRAIN-FREE, VEGAN)
From beamingbaker.com
ORANGE ALMOND POPPY SEED MUFFINS - RECIPE RUNNER
From reciperunner.com
PALEO CINNAMON ORANGE KETO MUFFINS (ALMOND FLOUR)
From lowcarbyum.com
ANYTIME ORANGE MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
ORANGE SPICED ALMOND MUFFINS RECIPE | RECIPES FROM A PANTRY
From recipesfromapantry.com
#30-minutes-or-less #time-to-make #course #preparation #breads #easy #beginner-cook #vegetarian #muffins #dietary #quick-breads
You'll also love