California Orange Muffins Recipes

Steps:

• Blend shortening and sugar.
• Add eggs and beat.
• Stir in orange peel, juice, and milk.
• Mix dry ingredients together.
• Add dry ingredients to other ingredients.
• Stir just until mixed together.
• Pour into greased muffin cups.
• Bake at 400 degrees F for 25-30 minutes, watching carefully.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, zest and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture. , In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 350 degrees, and line 18 muffin cups with paper liners.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add egg, beat well, then add vanilla and mix.
• In another bowl, combine flour, baking powder and salt.
• Mix orange extract with orange juice.
• Add half the flour mixture to the butter mixture, mix well, then add half the juice mixture and mix; repeat.
• Spoon batter into prepared cups, sprinkle with some sugar if you want crunchy muffin tops.
• Bake for 25-30 minutes, until golden brown.

Steps:

• Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.

Steps:

• Preheat the oven to 375 degrees F.
• Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
• Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs and sweetener in a bowl until foamy, about 3 minutes. Stir in potato starch; mix well. Add tigernut flour and orange juice; mix until well combined. Whisk in cassava flour, vanilla extract, stevia powder, and cinnamon until batter is smooth. Fold in baking soda and cream of tartar.
• Pour batter into a 12-cup silicone muffin mold; top each muffin with 1 dried cranberry.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Steps:

• In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
• Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
• Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
• Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
• Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.