ORANGE CORN MUFFINS
This is an old recipe that I decided to improve upon-and I like this version so much better! Sometimes, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand. -Hope Huggins, Santa Cruz, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 198mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
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
GLUTEN-FREE CORNMEAL, FIG AND ORANGE MUFFINS
A sweet and grainy cornmeal mixture makes for a delicious muffin. Fig and orange is always a delicious combination, and both ingredients go very well with this sweet and grainy cornmeal mixture.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup tins)
Number Of Ingredients 11
Steps:
- Place the figs in a bowl and pour in the orange juice. Let steep for 1 hour. Drain and weigh or measure out 60 grams (1/4 cup) of the orange juice and add it to the buttermilk. Set aside the rest for another purpose.
- Preheat the oven to 375 degrees. Oil or butter muffin tins. Sift together the cornmeal, gluten free flour mix, salt, baking powder and baking soda into a medium bowl. Pour in any grainy bits that remain in the sifter.
- In a separate large bowl whisk the eggs with the buttermilk, orange juice, honey, and oil. Quickly whisk in the flour and cornmeal mixture. Fold in the figs.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 7 grams, TransFat 0 grams
CINNAMON STREUSEL ORANGE MUFFINS
Moist and rich, these beautiful muffins taste as good as they look. There is an added bonus of swirled cinnamon and sugar inside the muffins!
Provided by MICHELLECA
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
- Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
- Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.2 g, Cholesterol 36.5 mg, Fat 9.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.5 g, Sodium 194.5 mg, Sugar 21.5 g
ORANGE CORN MUFFINS
Homemade corn muffins are so much better than from a mix! These are especially good with homemade chili. They are sweet and orangey.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine all of the dry ingredients except the orange peel.
- In another bowl, combine all remaining ingredients.
- Add to cornmeal mixture, stirring until all the ingredients are combined.
- Fill greased and floured or lined muffin tins 2/3 full.
- Bake at 425 for 15 minutes.
Nutrition Facts : Calories 156.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 20.5, Sodium 189, Carbohydrate 22.7, Fiber 1, Sugar 5.7, Protein 3.1
BACON CORN MUFFINS WITH ORANGE BUTTER
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 10 to 12 servings (makes 24 mini muffins)
Number Of Ingredients 14
Steps:
- For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
- Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
- For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
- Serve the muffins with fresh orange butter.
CRAN-ORANGE MUFFINS
These morning goodies go together in minutes. With a shiny citrus glaze and tangy berries, they get gobbled up just as quickly.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.
Nutrition Facts : Calories 216 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 179mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE RAISIN CORN MUFFINS
Make and share this Orange Raisin Corn Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400º.
- Combine first 7 ingredients in a medium bowl; stir well.
- Stir in corn, raisins, pecans, and orange rind.
- Combine milk and next 5 ingredients and stir well.
- Add to flour mixture, stirring just until moist.
- Divide batter evenly among 12 muffin cups coated with cooking spray.
- Bake at 400º for 18 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pan immediately; let cool on a wire rack.
Nutrition Facts : Calories 168.1, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.1, Sodium 220, Carbohydrate 28.2, Fiber 1.9, Sugar 11.5, Protein 3.5
BLUEBERRY-ORANGE CORNMEAL MUFFINS
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
- In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
- Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g
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