ORANGE RAISIN MUFFINS
Oranges and raisins are grown in our state, so this recipe represents our region well.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Peel orange; place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover and process until well blended. Add butter and egg. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in orange mixture just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cup two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 206 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 419mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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.
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
CORNMEAL RAISIN MUFFINS
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.
- Heat oven to 400 degrees. Butter a muffin tin, and set aside.
- Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.
- Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.
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
ORANGE-RAISIN BRAN MUFFINS
Make and share this Orange-Raisin Bran Muffins recipe from Food.com.
Provided by Michele7
Categories Quick Breads
Time 40m
Yield 22 muffins
Number Of Ingredients 9
Steps:
- Stir all ingredients in bowl to mix well.
- Refrigerate overnight.
- Heat oven to 375.
- Grease 2" muffin tins or use paper fillers.
- Spoon batter into cups, filling each 2/3 full.
- Let batter stand 20-30 minutes until it reaches room temp.
- Bake 12-14 minutes until brown.
- This freezes well.
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.
PEAR, RICOTTA AND ROSEMARY CORN MUFFINS
Indulge yourself by spreading a pat of butter over each of these warm, scrumptious pear and ricotta muffins. Add a drizzle of honey for that over-the-top goodness. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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4.9/5 (9)Total Time 35 minsCategory Baked Goods/BreadsCalories 416 per serving
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- In a medium bowl, add milk, butter, orange juice, orange zest, and beaten egg. Whisk or beat for 1-2 minutes.
- Add wet ingredient to dry ingredients and stir until combined. Do not overmix. Stir in Craisins until well-distributed.
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