ORANGE MUFFINS
Make and share this Orange Muffins recipe from Food.com.
Provided by Lavender Lynn
Categories Quick Breads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.7, Fat 10.1, SaturatedFat 2.7, Cholesterol 28.6, Sodium 292.5, Carbohydrate 39.9, Fiber 0.9, Sugar 14.6, Protein 4.7
ORANGE MUFFINS
These muffins are fantastic! They are so moist and full of flavor! They also freeze well without losing flavor.
Provided by rhondalynne
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, brown sugar, baking powder and salt.
- Add egg, orange juice, sour cream, vegetable oil, orange peel and vanilla.
- Stir until just mixed.
- Fill paper-lined or well greased muffin cups 2/3 full.
- Bake at 350 degrees for 23-25 minutes.
Nutrition Facts : Calories 188.7, Fat 7.2, SaturatedFat 2, Cholesterol 21.8, Sodium 140.3, Carbohydrate 28.3, Fiber 0.6, Sugar 13.2, Protein 2.8
ORANGE MUFFINS
Make and share this Orange Muffins recipe from Food.com.
Provided by najwa
Categories Quick Breads
Time 40m
Yield 18 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148.2, Fat 5.5, SaturatedFat 3.4, Cholesterol 23.9, Sodium 127.2, Carbohydrate 22.9, Fiber 0.4, Sugar 12, Protein 1.9
ORANGE MUFFINS
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.
POMEGRANATE-ORANGE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
- Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
- Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.
BIG, BEAUTIFUL, ORANGE MUFFINS
These muffins bake up big and beautiful and have a good bit of orange flavor. They make a great presentation when drizzled with softened cream cheese frosting and topped with a single flower.
Provided by Claire312
Categories Quick Breads
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Spray muffin tins with Pam.
- Do not use paper liners.
- Preheat oven to 375.
- Blend all dry ingredients (flour, baking powder, salt, soda) and set aside.
- In large bowl, mix butter, sugar, eggs and extracts.
- Mix until light and fluffy.
- Slowly mix in flour mixture and yogurt.
- Add orange peel and stir until blended.
- Spoon batter (it will be thick) into muffin tins.
- The batter should come almost to the top of the tin.
- Bake at 375 for 22 minutes.
Nutrition Facts : Calories 282.1, Fat 10.8, SaturatedFat 6.4, Cholesterol 60.7, Sodium 320.6, Carbohydrate 42.2, Fiber 1.1, Sugar 17.9, Protein 4.5
ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
GINGER ORANGE MUFFINS
Make and share this Ginger Orange Muffins recipe from Food.com.
Provided by Norahs Girl
Categories Quick Breads
Time 23m
Yield 12 Muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine flour, baking powder, soda, and salt.
- Finely grate zest from orange to make 2 tsp.
- Peel orange, discarding rind and white pith.
- Finely chop orange, removing seeds; set aside.
- With electric mixer, beat butter and sugar until light and fluffy.
- Beat in egg.
- Stir in reserved orange and zest.
- Beat in reserved flour mixture alternately with orange juice, ending with flour.
- Fold in ginger.
- Divide batter among muffin tin, filling almost to the top.
- Bake 18-20 min.
- or until pick inserted in center comes out clean.
- Remove from pan; cool on wire rack.
- You can add 1/2 cup of raisins to the mix too for a variation.
GO GO MUFFINS
These muffins have everything, complex carbs, protein, fiber, and very little fat! If you have to wake up and run/jog/cycle/go to work in a hurry these muffins will help you go the distance.
Provided by MythThyng
Categories Quick Breads
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line 18 muffin tins and spray lightly with cooking spray.
- Separate 1 Tbsp of Oat Bran for use in next step.
- Combine dry ingredients in a large mixing bowl.
- Whisk dry ingredients together being careful to eliminate any lumps of brown sugar.
- Push dry ingredients to the sides of the bowl to create a well in the center.
- Mix wet ingredients together & pour into well.
- Mix dry & wet ingredients just until moist.
- Fold in the Mix-Ins of fruit and nut(s).
- Spoon muffin batter evenly into the tins.
- Sprinkle each muffin with remaining 2 Tbsp of Oat Bran
- Bake muffins for 18-20 minutes
- Remove from tins to cooling rack immediately.
- ***You may substitute any dried chopped fruit or nut for the mix-ins.
Nutrition Facts : Calories 167.1, Fat 4.2, SaturatedFat 0.5, Cholesterol 12, Sodium 191, Carbohydrate 30.9, Fiber 3, Sugar 15.4, Protein 4.1
ORANGE CHOCOLATE CHIP MUFFINS
What a great excuse for chocolate in the morning. This recipe came from a King Arthur Flour catalog long ago - I get rave reviews everytime I make them. So, go ahead, have chocolate for breakfast!
Provided by Suzanne P
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In medium mixing bowl, combine flour, sugar, baking powder, salt and chocolate chips.
- In a small mixing bowl, whisk together milk, vegetable oil, egg,and orange oil or peel until light.
- Add wet ingredients to dry and stir together for 20 seconds, or only until ingredients are just moist.
- If you see lumps, it is OK to leave them.
- Lightly grease cups of 12-cup muffin pan and fill each 2/3 full w/batter.
- Sprinkle 1/2 teaspoon sugar over each for a crunchy, sugary crust.
- Bake in preheated 400 F oven for 18 to 20 mins.
FRESH ORANGE MUFFINS
I got this recipe from one of my SILs after having them at her house. Next time I make them I think I will add miniature chocolate chips!
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
- Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
- Add egg and butter to food processor and combine; pour into large bowl.
- Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
- Stir to combine.
- Fill muffin cups about 3/4 full.
- Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.
CHOCOLATE ORANGE MUFFINS
These are very easy to make and taste gorgeous, soft and fluffy on the outside with a chocolate orange centre
Provided by rs28967
Time 25m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
- Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
- In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
- Pour the wet ingredients into the dry and stir VERY gently together until just combined.
- Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
- Bake for 15 min (fan)\20 min (non fan) until risen and firm.
- For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.
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- In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
- Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
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