Marylandmuffins Recipes

Steps:

• Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.)
• Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.
• Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough.
• In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.
• Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.
• Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.
• As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don't worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests' eyes roll back in their heads as they savor each bite.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan.
• In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
• Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups.
• Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
• Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.

Steps:

• Mix the flour, baking powder and salt in a large bowl.
• Stir well and make a well in the center of the mixture.
• In a small bowl combine the spice mix ingredients- stir well and set aside.
• In a separate bowl combine the butter, sugar and egg and beat well.
• Pour this mixture into the well of the flour mixture.
• Mix just until moist.
• Grease the muffin cups.
• Fill the muffin cups 1/3 full and then sprinkle spice mix over top.
• Spoon the rest of the batter over the filling to 2/3 full.
• Bake at 400 oven for 20-25 minutes.