Orange Almond Mini Muffins Recipes

Steps:

• Heat oven to 400°F. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
• In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
• Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

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.

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.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
• In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
• Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

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.

Steps:

• Preheat the oven to 350°F. Prepare a mini muffin tin by generously oiling each cup.
• Combine the almond meal, spelt flour, baking powder, and salt in a bowl and stir with a whisk until very well combined. Separately, combine the agave nectar, mashed banana, milk, eggs, oil, almond extract, and vanilla and whisk until smooth. Add the wet mixture to the dry and mix well with a rubber spatula.
• Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for 13 to 15 minutes, until a muffin springs back when touched in the center. Let cool on a wire rack for 15 minutes, then gently run a knife or small offset spatula around the sides of the muffins to loosen them before turning them out.
• To make chocolate orange muffins, replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder. Omit the extracts and instead add 1 tablespoon of orange zest or 1 teaspoon of orange oil (not orange extract) to the wet ingredients. Fold 1/3 cup chopped chocolate or mini chocolate chips into the batter once it's mixed.
• For ginger lemon muffins, add 1 teaspoon of ground ginger to the dry ingredients. Omit the extracts, and instead add 3 tablespoons of finely chopped peeled fresh ginger, 2 to 3 tablespoons of lemon zest, and 1 tablespoon of freshly squeezed lemon juice to the wet ingredients.
• For gluten-free muffins, replace spelt flour with brown rice flour.
• Mini muffin tins come in a variety of sizes. I prefer using tins with a wide base, around 1 1/2 inches in diameter. Don't despair if you can find that exact size, as most anything will work.
• To prevent muffins from sticking to the bottom of the pan, make sure you grease the pan really, really, really well. Then, after baking you must exercise patience and allow the muffins to cool completely before removing them from the tin.
• Store in an airtight container at room temperature for 5 to 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 100
• Total Fat: 6.4g (2.4g saturated, 0.4g monounsaturated)
• Carbohydrates: 8g
• Protein: 3g
• Fiber: 1g
• Sodium: 75mg

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, sour cream, oil, orange zest and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350.
• In large bowl, mix together eggs, oil, sugar, vanilla, blueberries, orange zest, orange juice, and cinnamon.
• In a separate bowl, sift together flour, almond meal, baking powder, and salt.
• Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix the batter.
• Spoon the batter into oiled muffin tins and bake until golden brown. 20 to 25 minutes for standard tins, 12-15 minutes for mini tins.
• Makes 24-36 mini muffins or 12-18 standard.
• Enjoy!

Steps:

• Preheat oven to 180°C (fan forced).
• Mix all the dry ingredients in a bowl.
• In another bowl, whisk together all of the wet ingredients.
• Make a well in the middle of the dry ingredients and then add the wet ingredients. Mix as lightly as possible.
• Spray a 24 hole mini-muffin tray well with cooking oil.
• Cook for 15 minutes at 180°C (fan forced) for approx 15 minutes.
• Allow muffins to cool in trays for 5 -10 minutes. Twist the muffins to remove them from the trays.