Orange Blossom Muffins Recipes
ORANGE BLOSSOM MUFFINS
Make and share this Orange Blossom Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 53m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine Bisquick and 1/4 cup sugar in a large bowl; make a well in the center of mixture.
- Combine egg, orange juice, and oil; add to biscuit mixture, stirring just until moistened.
- Stir in marmalade and pecans.
- Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
- Combine 3 tablespoons sugar and next 3 ingredients; sprinkle evenly over batter.
- Bake at 400 degrees for 18 minutes or until done.
ORANGE BLOSSOM MUFFINS
Make and share this Orange Blossom Muffins recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add biscuit mix and beat vigorously for 30 seconds.
- Stir in marmalade and pecans.
- Grease muffin pan or line with paper bake cups.
- Fill 2/3 full.
- Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until crumbly.
- Sprinkle over batter.
- Bake at 400 degrees for 20 to 25 minutes.
- Makes 1 dozen.
ORANGE BLOSSOMS
This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.
Provided by Nanita
Categories Dessert
Time 57m
Yield 60 mini cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
- Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
- Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
- Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
- Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
- When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8
ORANGE BLOSSOM MUFFINS
"My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary," says Rhonda Lyons, Marshall, Texas. "When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 194 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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