Orange Pecan Muffins Recipes

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

Steps:

• Preheat oven to 400°F Spray muffin tins with cooking spray and set aside.
• Cut clemtines into quarters (peel and all) and place in a food processor along with lemon juice and coconut water. Process until pureed (you may leave a few chunks if you like).
• Add egg and butter and oil. Process briefly to combine.
• Combine dry ingredients, including nuts in a large bowl. Add liquids all at once. Stir to combine.
• Fill muffin cups full (these do not rise very much).
• Bake in preheated oven for 20 minutes (until golden brown).
• Let cool for 5 minutes in tins before removing.

Steps:

• Beat butter with mixer until creamy. Add 1 cup sugar, beating well. Add eggs one at a time, beating well after each addition.
• Combine flour and baking soda. Add to butter mixture alternately with yogurt, beginning and ending wtih flour mixture. Beat at low speed after each addition, just until blended. Stir in pecans and orange rind.
• Place muffin papers in muffin tin and spray the liners lightly with Pam. Spoon batter into cups, filling almost full.
• Bake at 375º for 18-20 minutes or until muffins are lightly browned.
• Brush orange juice over hot muffins and sprinkle evenly with 1 tablespoon sugar.

Steps:

• In a bowl, combine biscuit mix and sugar. In a small bowl, beat the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in pecans and marmalade. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter.
• Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool 5 minutes; remove to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
• In a small bowl soak oats in orange juice and water for 15 minutes.
• In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
• In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
• Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Steps:

• In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
• In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
• Spoon batter into 12 greased or paper-lined muffin cups.
• Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
• Store in airtight containers for up to 3 days of freeze for up to 3 months.

Steps:

• Preheat oven to 375 degrees F. Coat muffin tins with cooking spray. In a large bowl with an electric beater on medium speed, beat cream cheese until fluffy; gradually add sugar, beating well. Add egg, beating until blended. Add biscuit mix to cream cheese mixture alternately with orange juice, beginning and ending with biscuit mix and beating after each addition. Stir in pecans and orange rind. Spoon batter into prepared muffin tins, filling two-thirds full. Bake 22 minutes or until golden. Remove from tins immediately, and cool on wire racks.

Steps:

• Preheat oven to 350 degrees F. Prepare muffin tin with vegetable cooking spray.
• In a large bowl, whisk egg whites until frothy. Add the maple syrup, orange juice, milk, extract, spices and orange peel.
• Mix with a wooden spoon, until well blended. Stir in the oats, flour and baking powder until all ingredients are moistened. Fold in the pecans.
• Fill 12 muffin cups about 2/3 full and bake for 20 minutes or until muffin tops are golden and spring back to the touch.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, beat egg whites on high speed until stiff peaks form. In another bowl, whisk the milk, oil, egg, orange zest and vanilla; stir into dry ingredients just until moistened. Fold in pears, then egg whites. , Coat muffin cups with cooking spray; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.