MINI ORANGE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30 small muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy.
- In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed.
- In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes.
- Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.
ORANGE-SPICED MINI-MUFFINS
Provided by Food Network
Categories dessert
Time 50m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cut whole, unpeeled orange into 8 sections and chop in a food processor. Add the chopped oranges to the dates, nuts, melted butter, orange juice, sugar, and egg.
- Sift the dry ingredients together and then stir into the wet ingredients until just blended. Pour into paper-cup lined mini-muffin tins, filling them 3/4 full. Bake for 25 to 30 minutes, until puffed and firm in the center. Cool before serving.
COCONUT-ORANGE MINI TEA MUFFINS
These delicious little orange-y, buttery, coconutty muffins are from the 1833 Umpleby House Inn in New Hope, Bucks County, Pennsylvania. They're so easy and quick to whip up! I adapted the recipe to make mini-muffins, since that's my preference, but the original directions for making standard-size muffins are included, also. Recipe makes 24 mini-muffins or 12 standard muffins (and has the distinction of being one of the rare baking recipes where the yield is accurate!)
Provided by EdsGirlAngie
Categories Quick Breads
Time 30m
Yield 24 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
- Add coconut, then stir into flour mixture until just combined.
- Do not overmix.
- Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
- Bake approximately 15 minutes, or until lightly golden around the edges.
- Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.
Nutrition Facts : Calories 96.7, Fat 5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 123.7, Carbohydrate 11.7, Fiber 0.3, Sugar 5.5, Protein 1.5
CINNAMON-ORANGE MINI MUFFINS
Sweet sugar and cinnamon top quick-to-mix citrus muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
- Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini-Muffin, Sodium 170 mg, Sugar 8 g, TransFat 1/2 g
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
MINI ORANGE MUFFINS
I think this recipe came from Southern Living. A wonderful little muffin to serve at breakfast or brunch.
Provided by Lvs2Cook
Categories Quick Breads
Time 25m
Yield 36 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375º. Grease miniature muffin cups.
- Mix sugar and orange juice. Set aside for dipping after muffins are baked.
- Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
- Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.
Nutrition Facts : Calories 123, Fat 5, SaturatedFat 2.6, Cholesterol 9.6, Sodium 134.2, Carbohydrate 19, Fiber 0.4, Sugar 12.6, Protein 1.4
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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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